Herbed Couscous With Apricots

• 1 1/2 cups coconut milk (I used 1/2 light & 1/2 full-fat coconut milk)
• 1/2 teaspoon anise seed
• 1 cup Israeli couscous
• pinch of salt
• 5 dried apricots, diced
• 1/2 tablespoon chopped mint
• 1/2 tablespoon chopped cilantro
• 1 scallion, sliced, white and dark green sections only
• 1/2 teaspoon lime zest
• juice of 1/4 lime

1. Pour coconut milk into saucepan, add anise seed, and heat to nearly boiling. It will start to bubble and spurt. Careful - don't scorch the bottom!
2. Reduce heat to simmer, add couscous and pinch of salt. Cover with lid. Cook for 10 to 15 minutes, stirring occasionally, until couscous is plump and pulls away from sides of saucepan. Let cool slightly.
3. Add remaining ingredients and combine. Serve room temperature.

coconut milk, anise seed, couscous, salt, mint, cilantro, scallion, lime zest, lime

Taken from food52.com/recipes/2518-herbed-couscous-with-apricots (may not work)