Spiced Couscous with Apricots and Toasted Almonds

Steps

1. 1

   Toast the almonds in a dry medium saucepan over medium heat, stirring often, until golden and fragrant, 3 to 4 minutes. Transfer to a plate.

2. 2

   In the same saucepan, warm 1 tablespoon of the oil with the cumin, cinnamon and turmeric over medium heat until fragrant, about 30 seconds. Add the stock, salt and apricots and bring to a boil.

3. 3

   Stir in the couscous, cover, take the pan off the heat and let stand until the liquid is absorbed, 5 minutes.

4. 4

   Fluff with a fork, breaking up any clumps. Fold in the remaining oil, the juice of the lemon half, the parsley, mint and almonds. Taste for salt and serve warm or at room temperature.