Did you know that couscous isn’t a grain? It’s a pasta! It is just the perfect canvas that you can almost add anything to it. In this recipe, we are cooking it by leaving it out in a baking dish and then covering it with boiling water and plastic wrap. This seals in the steam, which cooks the couscous into little soft puffs of goodness. Apricots, golden raisins, and toasted pine nuts add color, crunch, and sweetness, providing a nice contrast to the spiciness of the meat and the tanginess of the sauce. Couscous is so versatile that it can be an elegant side or elevated to a hearty main dish.