Toss some of the cooked garlic cloves from slow-cooker pan juices with couscous, if desired.
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.
I made this recipe vegetarian by using vegetable broth. Turkish dried apricots made it fantastic!