Contributed by Mary Jo Tansy
- 12 apricots, dried, chopped
- 2c chicken stock, low sodium
- 1/4 c. kalamata olives, pitted, rough chop
- 3 green onions, white and green
- 1-1/2 c. couscous
Put apricots in a pan with chicken stock and bring to boil. Turn the heat down to low and add couscous, onions, and olives, and salt and pepper to taste. Cover and set aside until couscous absorbs all the liquid and is tender. Fluff with a fork and serve.
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