Couscous are a dietary staple of the Mediterranean world. Many of the diverse cultures in the region claim couscous as their own. Jennifer has her own version. It is an ideal side dish for hot or cold main courses. The couscous are equally at home next to a salad of fresh greens and tomatoes from your garden or with meat or fish. The touch of sweetness from the apricots makes it an ideal accompaniment for chicken or pork. Try a touch of the exotic. These couscous would be at home anywhere from North Africa to the Middle East.

• 2 cups chicken broth
• 1/4 cup fresh chopped parsley, divided
• 1/4 cup finely diced dried apricots
• Salt and pepper, to taste

• 1 1/2 cups couscous
• 1/4 cup lightly toasted pine nuts
• 1 teaspoon freshly grated lemon zest

1. In a covered medium saucepan, bring chicken broth to a boil. stir in couscous, return to a boil, cover and turn off heat.
2. Let sit 5 minutes (or until all of the broth has been absorbed). Uncover pan and fluff couscous with a fork. Stir in 2 tablespoons of the minced parsley, pine nuts, apricots and lemon zest. Toss gently to combine. Cover for an additional 3 to 5 minutes for additions to heat through.
3. Mound couscous on serving platter and sprinkle with remaining chopped parsley.
4. Makes a tasty accompaniment for hot or cold dishes. The touch of sweetness from the apricots makes it ideal to serve with chicken or pork.