A delightful couscous dish infused with citrus and fresh herbs, perfect for a light and flavorful meal.
Heat olive oil in a medium saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the red onion, almonds, and dried apricots to the saucepan and sauté until the onion is translucent and fragrant.
Stir frequently to prevent the almonds from burning.
Add the couscous to the saucepan and stir to coat with the oil and aromatics.
Toasting the couscous enhances its nutty flavor.
Pour in the chicken broth, stir, and bring to a simmer. Cover and remove from heat, letting it sit for 10 minutes.
Ensure the lid is tightly sealed to trap the steam.
Fluff the couscous with a fork and add the chopped scallions, mint, and cilantro.
Gently fold in the herbs to keep the couscous light.
Drizzle with lemon juice and olive oil, then sprinkle with lemon zest. Toss gently to combine.
Taste and adjust seasoning with salt and pepper if needed.
Serve warm or at room temperature, garnished with additional herbs if desired.
This dish can also be served cold as a refreshing salad.
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