Israeli Couscous With Pistachios And Apricots

• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 cups israeli couscous
• 1 cinnamon stick
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 2 -3 pinches black pepper, several pinches
• 1/2 teaspoon salt
• 2 1/2 cups chicken broth
• 1 lime, zest of
• 1/4 cup mint, fresh and chopped and divided
• 1/2 cup dried apricot, chopped to raisin size
• 1/2 cup pistachios, shelled
• 1/2 lime, juice of

1. Preheat a large heavy bottomed skillet over medium-low heat.
2. Place the garlic and oil in the pan and saute for 1 minute.
3. Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
4. Add broth and lime zest.
5. Raise the heat and bring to a boil.
6. Once the mixture is boiling, lower the heat again to as low as possible and cover.
7. In about 10 minutes, most of broth should have been absorbed.
8. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
9. Stir, cover again, and cook for 5 more minutes.
10. At this point, the broth should be thoroughly absorbed.
11. Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

vegetable oil, garlic, couscous, cinnamon, ground cumin, ground cardamom, black pepper, salt, chicken broth, lime, mint, dried apricot, pistachios, lime

Taken from www.food.com/recipe/israeli-couscous-with-pistachios-and-apricots-309233 (may not work)