5 tablespoons extra virgin olive oil
1 cup couscous
1 ½ cups warm water
1 small handful mint and fennel greens
10 dried apricots
1/4 cup whole almonds, toasted
¾ lb Broccoli, cut into small pieces
3 carrots, julienned
¼ shallot, diced
Salt and freshly ground pepper to taste
Heat 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous.
Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork.
Put the apricots, almonds, mint, and fennel and shallot on a cutting board and coarsely chop everything up; add this to the couscous.
Add lemon juice, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss gently to combine.