Couscous Salad with Apricots

This is a salad I grew up with.  My mother graciously let me have the recipe so I could share it here.  For me, this is a perfect spring or summer salad.  It's incredibly fresh tasting and very easy to throw together. And let me tell you from years of experience -- it's the first salad to disappear at any picnic or potluck. 

Couscous Salad

Serves 6 (5 cups)

Active time: 15 minutes

Cook Time: 10 minutes

Total time: 15 minutes (not including chill time)

Serving Suggestions: Along side a burger with sweet potato fries.

What you'll need:

• 1 1/2 cups vegetable broth
• 1/3 packed cup raisins OR currants
• 3/4 tsp cumin
• 1 cup dry couscous
• 1/3 cup olive oil
• 3 TBLS lemon juice
• salt and pepper to taste
• 4 scallions, sliced thin
• 1/4 cup slivered almonds
• 1/3 cup thinly sliced dried apricots, about 12 (more for garnish, if desired)

What you'll do:

• Boil broth with raisins and cumin in a medium saucepan.  Remove from heat and add couscous.  Cover and let it sit 5 minutes.  Fluff it with a fork.
• Meanwhile, whisk together the olive oil, lemon juice and salt and pepper.  
• When couscous is slightly cooled and fluffed, gently stir in remaining ingredients and drizzle dressing on top, making sure to stir all to combine.
  
  For best results: let it sit for an hour before serving to let the flavors mingle