Couscous With Dried Apricots Currants And Pistachios

From an old gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!!

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.

water, olive oil, cinnamon sticks, ground cumin, coarse salt, dried apricot, couscous, dried currant, pistachios, fresh mint leaves