PREP | 20 min TOTAL TIME | 30 min SERVINGS | 4-6
1/4 cup olive oil (divided)
1 cup pearl (large grain) couscous
1 1/2 cup water
2 tbsp diced Nicoise olives
1/3 cup minced fresh parsley
2 tbsp minced fresh mint
2 tbsp snipped chives
2 tbsp lemon juice
1/3 cup Traina California Sun Dried Apricot , granules
Freshly ground black pepper & salt
In a large suacepan, heat 1 tbsp olive oil. Add couscous and cook for 5 minutes to brown slightly.
Off heat, add water and bring to boil. Cover and reduce, then heat to medium low. Cook couscous for 10 minutes or until water is absorbed.
Uncover, fluff with a fork then add all remaining ingredients.
Season to taste with salt and freshly ground pepper.