2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Pinch ground ginger
3 carrots, thinly sliced
1/2 cup dried apricots, chopped
1 1/2 cups couscous
1/4 cup roughly chopped fresh cilantro, plus more for serving
Heat the butter in a medium saucepan set over medium heat. Add the cinnamon and ginger and cook until lightly toasted, about 30 seconds. Add 3 cups of water. Stir in the carrots, apricots and 1 teaspoon salt; bring to a boil.
Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro.
Sprinkle with more cilantro before serving.
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