- 2 Cups Israeli couscous
- 1/4 Cup extra-virgin olive oil
- 4 Cups chicken or vegetable stock
- 1/2 Pound baby spinach
- 1 clove garlic, sliced
- 1/4 Cup sliced almonds, toasted
- 4 Ounces dried apricot, chopped
In a medium saucepot, combine the couscous and stock and bring to a boil. Boil the couscous until tender, about 10 minutes, and strain any leftover stock. Toss with olive oil and set aside.
In a small sauté pan, cook the garlic and spinach together until wilted. Fold the spinach-garlic mixture into the couscous, and top with almonds and dried fruit.