Okay, I've put away my soapbox.
This recipe was my first introduction to Middle Eastern Couscous, which is a big version of the couscous you are probably used to. I like it so much I don't know if I'll go back to the small stuff!
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli (or Middle Eastern - the package might say either one) couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
1/2 tsp salt
zest from 1 lime
1/4 cup chopped fresh mint
1/2 cup chopped dried apricots
1/2 cup pistachios
juice from 1/2 lime
Preheat a large heavy-bottomed skillet over medium-low heat.
Place the garlic and oil in the pan and saute for 1 minute
Add the couscous, raise the heat to medium, and stir pretty constantly for 4-5 minutes; the couscous should start to toast.
Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest.
Raise the heat and bring to a boil.
Once the mixture is boiling, lower the heat again to as low as possible and cover.
In 10 minutes, most of the water should have been absorbed.
Add 2 tbsp of the mint, and the apricots, pistachios, and lime juice.
Stir, cover again, and cook for 5 more minutes.
At this point, the water should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.