Apricot-Peanut Couscous

• 2 1/2 cups vegetable stock
• 1 10-oz. box quick-cooking couscous
• 2 cups ( 1/2 lb.) broccoli florets, blanched
• 1/2 cup chopped dried apricots
• 4 fresh apricots, pitted and thinly sliced
• 1 cup dry-roasted peanuts
• 1 cup raisins
• 2 1/2 Tbs. nonhydrogenated vegan margarine
• 1 Tbs. vegetable oil or more as needed
• 1 large onion, thinly sliced into rings
• 1 tsp. ground cinnamon
• 1 tsp. ground turmeric
• 2 cups chickpeas, drained and rinsed

1. Heat vegetable stock in a large saucepan over medium heat, and cook couscous according to package directions.
2. Remove from heat, fluff with a fork and spoon onto a serving platter.
3. Add broccoli florets, dried and fresh apricots, peanuts and raisins to couscous, and toss to mix well.
4. Set aside.
5. Heat margarine and vegetable oil in a large skillet over medium heat, and saute onion until it starts to turn golden.
6. Add cinnamon, turmeric and chickpeas, stirring constantly, for 2 to 3 minutes.
7. Remove from heat, and spoon over couscous.
8. Serve while hot.

vegetable stock, couscous, broccoli florets, apricots, fresh apricots, peanuts, raisins, margarine, vegetable oil, onion, ground cinnamon, ground turmeric, chickpeas

Taken from www.vegetariantimes.com/recipe/apricot-peanut-couscous-2/ (may not work)