Grilled Apricots, Cous Cous and Pistachios

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  • 1 C cous cous cooked to package’s instructions
  • 1 small red onion
  • 5 apricots
  • 1 lemon, zest and juice
  • 1 orange, zest and juice
  • 1 T honey
  • 1 T red wine vinegar
  • ½ C olive oil
  • 5 sprigs basil
  • ½ C pistachios, toasted
  1. Lightly toss the apricots—kept whole, pits and all—in olive oil w/ salt and black pepper
  2. Grill on a hot grill until well-charred and slightly soft
  3. Remove from the grill and allow to cool
  4. Dice the onion and combine with the lemon (zest and juice), orange (zest and juice), honey, vinegar and a big pinch of salt
  5. Roughly chop (or just pull apart) the apricots, disguarding the pits
  6. Combine the apricots with the onion mixture and olive oil
  7. Roughly chop the pistachios
  8. When cous cous is done steeping, fluff with a fork and dress with the apricot relish
  9. Just before serving garnish with torn basil and pistachios
  10. Pair with grilled fish, lamb, pork, or chicken

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apricots