Moroccan Spiced Couscous

Couscous: For the best texture and flavor, make sure to use Moroccan couscous, not Israeli or Lebanese varieties. Moroccan couscous is smaller and cooks quickly, creating a fluffy texture that’s perfect for this dish. Israeli couscous (also called pearl couscous) is larger and takes longer to cook, while Lebanese couscous (Moghrabieh) has an even bigger size and a different texture altogether.
Apricots: If you're not a fan of dried apricots, you can easily substitute them with other dried fruits like dates, prunes, or raisins for a similar sweetness. If you prefer to keep the dish fruit-free, simply leave it out.
Almonds: You can buy flaked almonds and toast them yourself to bring out a richer flavor, or use other nuts like pistachios, pine nuts, walnuts, or hazelnuts for a different texture and taste. Toasting the nuts will enhance their flavor, but you can skip this step if you're short on time.

Storage and Reheating Instructions:

Refrigeration: Store any leftover couscous in an airtight container in the fridge for up to 3-4 days. When you're ready to eat, reheat it in the microwave or on the stovetop. To reheat on the stovetop, add a splash of water or stock, cover, and heat over low-medium heat until warmed through, stirring occasionally.
Freezing: Couscous can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe bag or container. When you're ready to use it, thaw it overnight in the fridge or reheat directly from frozen by adding a splash of water or stock and warming it in the microwave or on the stovetop.