Ingredients

Serves 16 as part of a buffet

　　4 1/2 cups water

　　1/4 cup extra-virgin olive oil

　　3 cinnamon sticks, halved

　　1 1/2 teaspoons ground cumin

　　2 1/2 teaspoons coarse salt

　　1 cup chopped dried apricots

　　two 10-ounce boxes couscous (about 3 1/4 cups)

　　3/4 cup dried currants

　　1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse

　　3 tablespoons chopped fresh mint leaves

　　

Step 1

In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.

　　

Step 2

Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.