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.
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.
We loved this--very different from regular couscous, and the balance of sweet and savory is just perfect. I divided the recipe by 4, which was plenty for me and my husband, who tends to eat 2 servings of things. Except for cutting the apricots very small, I followed the recipe exactly. Served with the delicious CL Jamaican chicken thighs and some sauteed summer squash.