1 Cup Whole Wheat Couscous	-Apricots
2 Tablespoons Olive Oil, Divided	1/4 Cup Dried Cranberries
Half Red Onion, Peeled & Chopped	2 Green Onions, Chopped
1 1/2 Cups No Salt Chicken Broth	Zest Of Half Lemon
1/4 Cup Fresh Parsley	2 Tablespoons Lemon Juice
1/4 Cup Cilantro Or Mint	1/4 Teaspoon Salt
1/4 Cup Thinly Sliced Dried	1/4 Cup Chopped Toasted Almonds

1. Place couscous in large bowl; set aside.
2. In medium saucepan over medium, heat 2 teaspoons of the oil; add onion. Cover and cook, stirring, until onion is softened, about 4 minutes. Add broth; increase heat and bring to a boil.
3. Remove from heat and pour over couscous. Cover and let stand for 5 minutes; fluff with fork.
4. In food processor or blender, pulse parsley and cilantro until finely chopped; add to couscous. Stir in remaining oil, apricots, cranberries, green onions, lemon zest and juice and salt. Sprinkle with almonds; toss until evenly mixed.