1 pinch saffron threads
1/2 teaspoon salt
1 (10-ounce) box instant couscous
1/2 cup slivered almonds, toasted
1/3 cup dried apricots, chopped
1/3 cup raisins
4 ounces goat cheese, crumbled
1/2 cup nicoise olives, pitted
1/4 cup finely chopped parsley leaves
In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes.
Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine.















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