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Bring water to boil in medium saucepan on high heat. Stir in couscous, cherries 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.
Stir lemon juice, oil, honey, cumin, salt, coriander and pepper in small bowl with wire whisk until well blended. Add dressing to couscous mixture; toss to coat well.
Sprinkle with pistachios before serving.