Apricot and Spinach Couscous

• 1 14 cups reduced-sodium chicken broth
• 1 cup couscous
• 2 slices bacon
• 1 garlic clove, minced
• 12 cup thinly sliced celery (1 stalk)
• 13 cup finely chopped onion (1 small)
• 13 cup dried apricot, snipped
• 1 teaspoon snipped fresh thyme
• 12 teaspoon finely shredded lemon peel
• 1 cup baby spinach leaves
• 14 cup pine nuts, toasted
• 14-12 cup apricot nectar

1. Bring broth to boiling; stir in couscous.
2. Remove from heat.
3. Cover; let stand for 5 minutes.
4. Fluff couscous.
5. In a large skillet, cook bacon until crisp.
6. Drain bacon, reserving 1 tablespoons drippings in skillet.
7. Cook garlic in drippings over medium heat for 30 seconds.
8. Add celery and onion; cook 4 minutes or until vegetables are tender.
9. Stir in apricots, thyme, lemon peel, 1/8 teaspoons salt, and 1/8 teaspoon ground black pepper.
10. Cook and stir for 1 minute more.
11. In a bowl, toss the vegetable mixture and couscous.
12. Crumble bacon; add bacon, spinach, and pine nuts to couscous mixture.
13. Stir in just enough of the nectar to moisten the couscous.
14. Makes 6 servings.

chicken broth, couscous, bacon, garlic, celery, onion, apricot, thyme, lemon peel, baby spinach leaves, pine nuts, apricot nectar

Taken from www.food.com/recipe/apricot-and-spinach-couscous-418339 (may not work)