Ingredients
1cupIsraeli couscous
1cupcoconut milk,I used “light”
½cupalmonds,sliced, toasted
½cupcoconut,sweetened shredded
¼cupdried apricots,chopped
1tbsphoney,or agave nectar
dashsalt
Preparation
Toast the almonds in a skillet over medium heat for one minute, then stir in the shredded coconut.
Continue to cook for a few more minutes until they both are slightly tanned and fragrant. Remove and set aside.
Toast couscous in a skillet over medium heat until lightly golden, stirring every minute or so.
Pour coconut milk in a small saucepan and heat until almost boiling, but not quite.
Add toasted couscous, honey, and dash of salt and stir quickly.
Cover the pot and remove from heat; let sit for 15 minutes.
During this time, the couscous will absorb the liquid.
Once couscous has absorbed all of the liquid, add in the toasted almonds, apricots, and shredded coconut.
