In a medium saucepan
add a 2 count of extra-virgin olive oil
. Add the red onion
, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous
then dump in the warm chicken broth
. Stir with a fork to combine, add lemon zest
and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro
. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
Serve family-style on a large platter and garnish
with fresh cilantro.