Couscous with Chickpeas and Apricots
Soak the couscous for 15 minutes in lukewarm water. Thinly slice the apricots, and soak for 10 minutes in the broth. Drain the couscous in a colander. Add the chickpeas to a separate colander, rinse, and drain thoroughly. Toast the almonds in a dry pan. Rinse the cilantro, shake dry, and finely chop.
Heat the olive oil in a pan. Sauté the chickpeas, stirring constantly. Add the apricots and the broth to the pan and cook for 5 minutes over low temperature. Remove the pan from the heat and stir in the couscous. Season to taste with salt, pepper, coriander, cayenne pepper, and lemon juice. Mix in the almonds and cilantro, transfer to plates, and serve.