Couscous with Dried Apricots, Currants, Pistachios

Ingredients:
2 1/2 cups chicken stock
2 tablespoons extra-virgin olive oil
1 cinnamon stick, halved
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
1/2 cup chopped dried apricots
1 10-ounce box couscous
1/2 cup dried currants
1/2 cup shelled natural pistachios, lightly toasted, cooled, and coarsely chopped
2 tablespoons chopped fresh mint leaves
Salt and pepper, to taste
Method of Preparation:
1. In a 3-quart saucepan, chicken stock, oil, cinnamon, cumin, salt, and apricots to a boil.

2. Stir couscous into mixture.  Remove from heat and let stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a shallow baking pan to cool as quickly as possible. Cool couscous completely, breaking up any large lumps with your fingers. Couscous may be made 1 day ahead and chilled, covered.  Bring couscous to room temperature before proceeding.

3. Fluff couscous with fork again and stir in currants, pistachios, and mint.  Season with salt and pepper.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Moroccan Recipes,” aired during the week of September 22, 2008.