Couscous With Dried Apricots, Currants, And Pistachios - cooking recipe

Ingredients

4 1/2 cups water
1/4 cup extra-virgin olive oil
3 cinnamon sticks, halved
1 1/2 teaspoons ground cumin
2 1/2 teaspoons coarse salt
1 cup chopped dried apricot
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currant
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3 tablespoons chopped fresh mint leaves

Preparation

In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.