- Kosher salt
- 2 cups Israeli couscous
- Extra-virgin olive oil
- 3 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1/2 cup sliced almonds, toasted
- 1 cup chicken stock
- 1 cup pomegranate seeds
- 1/2 cup dried apricots, cut into 1/2-inch dice
- 4 scallions, white and green parts, cut thin on the bias
Bring a small pot of well-salted water to a boil over high heat. Add the Israeli couscous and cook until cooked through, 6 to 7 minutes. Strain from the water and reserve.
Coat a large saute pan with olive oil. Add the garlic and crushed red pepper and bring to high heat. After a few minutes, add the almonds to toast them in the oil. When the garlic is golden and very aromatic, remove it from the pan and discard it. Add the cooked couscous and chicken stock. Season with salt and cook until the stock has reduced by half. Add the pomegranate seeds, apricots, and scallions. Stir to combine and taste to make sure it is delicious.
Serve hot or at room temperature.