Apricot Pistachio Couscous

• 3 cups Chicken Broth, Vegetable Broth, Or Water
• 1 cup Israeli Or Pearl Couscous
• 1/4 cups Dried Apricots, Roughly Chopped
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Lemon Juice
• 1 teaspoon Dijon Mustard
• 1/4 cups Roasted, Salted Pistachios, Coarsely Chopped
• 1/4 cups Mint And/or Parsley, Finely Chopped, Plus More For Garnish

1. In a medium pot, bring broth or salted water to a boil in a small saucepan. Add couscous and apricots to pot, and lower heat to medium. Cook 5-7 minutes or until tender. Drain and fluff with fork.
2. Whisk together oil, lemon juice and mustard in a small bowl and stir into couscous. Taste and adjust seasoning, if needed. Stir in pistachios. Stir in mint right before serving. Serve warm or at room temperature. Enjoy.

chicken broth, couscous, olive oil, lemon juice, dijon mustard, pistachios, parsley

Taken from tastykitchen.com/recipes/sidedishes/apricot-pistachio-couscous/ (may not work)