Israeli (Pearl) Couscous - cooking recipe

Ingredients

1 cup israeli couscous
1 1/4 cups water
1 tablespoon canola oil
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup almonds, toasted (slices or slivers)
1/4 cup dried cranberries
1/4 cup red pepper, diced
1/4 cup dried apricot, cut into quarters
basil (whichever you prefer) or cilantro leaf (whichever you prefer)

Preparation

Saute couscous in oil for a minute or two. Add curry, salt and pepper. Toast for a minute or two. Add water and bring to a boil - reduce heat and simmer 10 min covered.
Add remaining ingredients except for basil (or cilantro) and almonds. Stir those in just before serving. I just throw in a handful of basil or cilantro. I mostly use the basil in the summer when I grow it and cilantro in the winter that I purchase at the store.
I toast my almonds in a dry pan on the stove top just until fragrant.