Israeli Couscous w/Pistachios & Apricots

from Veganomicon


2 Tbsp. vegetable oil (we used olive)

3 cloves garlic, minced

2 cups Israeli couscous

2 1/2 cups water

1 cinnamon stick

1 tsp. ground cumin

1/4 tsp. ground cardamom

several pinches of freshly ground black pepper

1/2 tsp. salt

zest from 1 lime

1/4 cup chopped fresh mint

1/2 cup chopped dried apricots, chopped to the size of raisins (we used Turkish)

1/2 cup shelled pistachios

Juice from 1/2 lime

Preheat a large heavy-bottomed skillet over medium-low heat. Place garlic and oil in the pan and sauté for 1 minute. Add the couscous, raise the heat to medium and stir constantly for 4 to 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick, cumin, cardamom, pepper, salt and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 Tbsp. of mint, all the apricots, pistachios and lime juice. Stir, cover and cook for 5 more minutes. At this point, the water should be thoroughly absorbed. (We didn't go the full 5 as it was starting to stick. Just eyeball it.)

Remove the cinnamon stick, fluff the couscous with a fork, garnish with remaining mint and serve.  This is sooooooo good!