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The classic Moroccan pairing of sweet, fruity apricots to balance cumin's musty, earthy character in enlivened in this couscous dish.
2 cups water
1 package ounces plain couscous
1/2 cup coarsely chopped dried apricots
2 plum tomatoes, coarsely chopped
1/2 cup finely chopped fresh parsley
1/4 cup thinly sliced green onions
2 teaspoons McCormick Gourmet™ Cumin, Ground
1/4 teaspoon McCormick Gourmet™ Coriander Seed, Ground
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 cup toasted slivered almonds
Bring water to boil in medium saucepan on high heat. Stir in couscous and apricots. Remove from heat; cover. Let stand 5 minutes or until liquid has been absorbed. Fluff with a fork. Spoon into large bowl. Cool about 10 minutes, tossing occasionally with a fork. Add tomatoes, parsley and green onions; toss to mix well.
Meanwhile, cook and stir cumin and coriander in small dry skillet on medium heat 2 to 3 minutes or until fragrant and darker in color. Pour into small bowl. Stir in lemon juice, oil, honey, sea salt and pepper with wire whisk until well blended. Add dressing and almonds to couscous mixture; toss to coat well.
Serve at room temperature or refrigerate until ready to serve.
(Amount per serving)