Minted Apricot Couscous

I haven't been cooking much lately. The Bozo's are keeping me very busy & it's been so hot, that I just haven't had the energy to get creative in the kitchen.
Which is why a recipe like this suits me perfectly. It requires only one pot {easy clean-up} & cooks very quickly {less heat in the kitchen}.
It's a great summer side dish with some fresh grilled fish, chicken, or lamb.

Begin by pouring 1 1/3 cups water into a medium saucepan. Add 3 tablespoons of olive oil,

2 teaspoons of honey & 1 teaspoon of ground cumin. Stir to combine & bring to a boil.

Once boiling, add in 1 cup of couscous.

Stir & cover the pot. Remove from the heat & let it sit for 5 minutes. Meanwhile, seed half of an English cucumber. Cut into a 1/4" dice.

Halve & seed 4 fresh apricots.

Cut them into a 1/4" dice as well.

Next, chop some fresh mint {2 tablespoons}. When the couscous is finished cooking, remove the lid & fluff with a fork.

Add the cucumbers, apricots, mint & a 1/4 cup slivered almonds. Season with salt & freshly ground pepper, to taste & stir to combine.

Transfer to a bowl & serve immediately {warm}, or chill {for up to 2 days}.

Minted Apricot Couscous

Adapted from Gourmet Magazine, June 1999
Serves 6, as a side dish

1 1/3 cups water
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon ground cumin
1 cup couscous
1/2 English cucumber
4 fresh apricots
2 tablespoons chopped fresh mint
1/4 cup slivered almonds

In a medium saucepan, combine the water, oil, honey & cumin. Bring to a boil & stir in the couscous. Remove the saucepan from the heat. Cover & let sit for 5 minutes.
Seed the cucumber & cut into 1/4" dice. Halve & pit the apricots & cut into 1/4" dice.
When the couscous is done cooking, remove the lid & fluff with a fork. Stir in the cucumber, apricots, chopped mint, & slivered almonds. Season with salt & freshly ground pepper to taste.
Serve warm, or chilled.
Click here for the printable recipe.