Heat the olive oil in a medium pot over medium heat. Add the onions and saute for a few minutes, until softened. Add the apricots and couscous, and cook for 2 minutes to toast the couscous. Add 1 1/4 cups water, the beef broth and the salt, and bring to a boil. Turn the heat down to low, cover and cook, stirring occasionally, until the liquid is absorbed and the couscous is tender, 10 to 12 minutes.
Transfer the couscous to a serving dish and serve warm.
Recipe courtesy of Daphne Brogdon