Couscous Salad with Zucchini, Apricots and Pine Nuts
Place the couscous in a bowl, pour boiling broth over and let soak until the couscous has absorbed the broth, about 10 minutes.
Rinse the zucchini cut into small cubes. Rinse and thinly slice the scallions. Cut some of the top green part into fine strips for garnish. Cut the apricots into small cubes. Heat the oil in a saucepan and briefly sauté the zucchini, scallions, apricots, raisins and pine nuts. Remove from the heat and deglaze with a little water (4-5 tablespoons). Let cool, add to the couscous and fluff with a fork. Season with the lemon juice and honey and divide among plates.
Serve garnished with mint, chile flakes and scallion strips.