Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
12 servings (serving size: about 2/3 cup)

One person can tackle this recipe, which requires just a saucepan, a cutting board, and a knife. Israeli couscous has bead-sized grains that are much larger than those of regular couscous, and it takes just 15 minutes to cook.

How to Make It

Melt butter in a large saucepan over medium-high heat. Add onion, and sauté 5 minutes. Stir in currants, apricots, salt, broth, and cinnamon sticks; bring to a boil. Add couscous, and return to a boil. Cover, reduce heat, and simmer 15 minutes. Let couscous mixture stand 5 minutes. Discard cinnamon sticks. Stir in cilantro.

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