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Parsley Couscous with Apricots

Hands-on time 10 mins
Total time 20 mins

Makes 4 servings

Toss some of the cooked garlic cloves from slow-cooker pan juices with couscous, if desired.


  • 1 cup uncooked plain couscous
  • 1/2 cup chopped dried apricots
  • 1/3 cup vertically sliced red onion
  • 1 3/4 cups unsalted chicken stock
  • 1 tablespoon butter
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
  • Chopped fresh rosemary and thyme and additional dried apricots (optional)

How to Make It

  1. Combine couscous, 1/2 cup chopped dried apricots, and onion in a medium heatproof bowl. Bring chicken stock, butter, salt, and pepper to a boil in a small saucepan over medium-high heat. Pour broth mixture over couscous; cover and let stand 10 minutes or until liquid is absorbed. Uncover and fluff with a fork. Stir in parsley and, if desired, chopped fresh rosemary and thyme and additional dried apricots.