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This recipe is from Season 2 of 5 Ingredient Fix


  • 1 1/2 cup instant couscous

  • 2 cups low-sodium chicken stock

  • 4 ounces dried apricots, about 12, finely diced

  • Kosher salt and freshly cracked black pepper

  • 1/4 cup pitted kalamata olives, chopped

  • 3 scallions, thinly sliced


  • 1.

    Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain.

  • 2.

    Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.

  • 3.

    To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.

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