Spiced apricot chickpea couscous

This is one of my very favorite 20 minute meals: it's quick, cheap, and oh-so-tasty. Plus you can pretend you're in Morocco when you're eating it. What more could one ask for?

The chickpeas make this more of a complete meal, but it's also very nice without them as a side dish. As always, feel free to add whatever vegetables you want!

Spiced Apricot-Chickpea Couscous (serves 3 as a main dish)

1 cup couscous

1 1/2 cups vegetable broth

1 tbsp olive oil

1 large clove garlic, minced

1 small onion, chopped

1 cup cooked chickpeas

1/2 cup dried apricots, chopped

3/4 tsp ground cumin

1/2 tsp cinnamon

1/4 tsp cayenne

salt and pepper to taste

Bring the vegetable broth to a boil. Stir in the couscous, turn the heat down to low, and cover. Simmer for two minutes, or until all the water is absorbed. Immediately turn the heat off, fluff the couscous with a fork, cover again, and let stand for about 5 minutes.

Meanwhile, heat the olive oil in a medium, heavy-bottomed saucepan. Sautee the garlic and onions for a minute or two, and then add the chickpeas. Sautee until the chickpeas are warmed and the onions and garlic are tender, about 4 minutes. Add the spices and the dried apricots and cook for another minute.

Combine the couscous with the apricot mixture. Adjust the seasonings, and serve.

Enjoy!