- 1 tablespoon coriander seeds, toasted and cooled
- 1 1/3 cups water
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1 cup couscous (6 ounces)
- 1/3 cup dried apricots, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.
- Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.
- Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste