1 cup chicken broth

3 strip orange peels, (3″ by 1″ each)

1/2 cup dried apricot halves, cut into thin strips

1 cup couscous

1/3 cup chopped fresh parsley or cilantro leaves

 

In 2-quart saucepan, heat chicken broth, orange peel, apricots, and 1/4  C. water to boiling over high heat. Remove saucepan from heat; stir in couscous. Cover saucepan, and let stand 5 minutes or until ready to serve. Remove orange-peel strips. Fluff couscous with fork; stir in chopped parsley or cilantro