Israeli Couscous With Pistachios And Apricots - cooking recipe

Ingredients

2 tablespoons vegetable oil
3 garlic cloves, minced
2 cups israeli couscous
1 cinnamon stick
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 -3 pinches black pepper, several pinches
1/2 teaspoon salt
2 1/2 cups chicken broth
1 lime, zest of
1/4 cup mint, fresh and chopped and divided
1/2 cup dried apricot, chopped to raisin size
1/2 cup pistachios, shelled
1/2 lime, juice of

Preparation

Preheat a large heavy bottomed skillet over medium-low heat.
Place the garlic and oil in the pan and saute for 1 minute.
Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
Add broth and lime zest.
Raise the heat and bring to a boil.
Once the mixture is boiling, lower the heat again to as low as possible and cover.
In about 10 minutes, most of broth should have been absorbed.
Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
Stir, cover again, and cook for 5 more minutes.
At this point, the broth should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.