Step 1

Place the couscous into a pot along with the chicken broth, 2 tablespoons of extra virgin oil, salt, and pepper. Bring it to a boil, then lower to a simmer, allowing the couscous to cook for 10 to 15 minutes.

Step 2

Get a chopping board and slice the dried apricots into quarters, thinly slice the mint, and chop both the red pepper and red onion into ½-inch pieces.

Step 3

Once the couscous is ready, take it off the heat.

Step 4

Get a saucepan and into it place 2 tablespoons of extra virgin olive oil, the chopped bell pepper, and chopped red onions. Sauté for 2 minutes.

Step 5

Add the chickpeas to the saucepan, then the cooked couscous, then stir everything together.

Step 6

Add the mint and apricots and mix together.

Step 7

Serve and enjoy.