Heat the oil in a large, deep skillet on medium heat. Add the onions, red pepper, and garlic; sauté for 6 to 7 minutes or until golden.

Stir in the couscous and cumin and cook for 2 minutes longer or until golden. Slowly add the hot broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes or until the couscous is tender.

Stir in the raisins, apricots, salt, and pepper. Sprinkle with parsley and pine nuts and serve.

Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.

Variations:

Couscous with Mushrooms and Chickpeas: Sauté 2 cups of sliced mushrooms with the onions, pepper, and garlic. Instead of cumin, add 1 tsp dried basil or thyme. Replace the dried fruit and nuts with 11/2 cups of cooked or canned chickpeas, rinsed and well-drained.

Couscous with Sun-Dried Tomatoes: Omit the cumin, dried fruit, and nuts. In Step 3, stir in 1 tsp Italian seasoning and 1/2 cup chopped sun-dried tomatoes, rinsed and drained. If desired, add 1/2 cup sliced pitted black olives.