Wednesday, June 18, 2008

Apricots and Couscous

1 1/3 cups water
3 tablespoons olive oil
4 teaspoons honey
1 teaspoon cumin seeds
1 cup couscous
1/2 English cucumber
4 fresh apricots
3 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice

In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm or chilled.

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