Dinner party - revised

12 females are going on an international trip together in 12 days - sounds like fun doesn't it?  Destination: Israel.  Problem is they don't know each other.  Well they do now!  Last night these 12 travelers got together for a hands-on cooking party to bond pre-flight to Israel.  To whet their appetites, the host picked a delightful Mediterranean menu.  Here's one of the dishes that they prepared - it couldn't be easier.

Couscous Pilaf with Dried Apricots & Almonds
3 c. water
1 t. kosher salt
2 c. couscous
¼ t. ground cinnamon
¼ t. ground turmeric
1 T. extra virgin olive oil
1 c. sliced almonds, toasted (see note) or pistachios
½ c. minced green onions, green & white parts
1/3 c. chopped dried apricots
1/4 c. minced cilantro
1/4 c. minced parsley
½ t. kosher salt
¼ t. freshly cracked pepper
3 T. extra virgin olive oil
Freshly squeezed lemon juice from half of a lemon

In a medium saucepan, combine the water and salt. Bring to a boil over high heat. In a 9x13 baking dish, combine couscous, cinnamon and turmeric. Add olive oil and using latex gloves, if desired, rub the couscous mixture between your palms to ensure that every grain is coasted with oil. Remove gloves, add 1 cup of boiling water, mix well with a fork. Repeat adding another cup of boiling water, until all 3 cups have been added and mixed in. Cover pan with plastic wrap and allow to sit for 20 minutes. If grains aren’t tender after 20 minutes, add a little more boiling water, cover with plastic wrap and let sit for another 5 minutes. Using the tines of a fork, rake couscous until it’s light and fluffy. Set aside and keep warm.

In a large bowl, combine couscous, almonds, green onions, apricots, cilantro, parsley, salt and pepper. Mix in olive oil and lemon juice. Taste and adjust the seasoning. Serve warm or at room temperature.
Note: to toast sliced almonds, place on a baking sheet and toasted in a 350° preheated oven for 5 minutes or until golden. Let cool.

Recipe makes 6 cups

Recipe adapted from Insalata’s Mediterranean Table (of course - I can't get enough of this cookbook)