Apricot and Spinach Couscous

I obtained this recipe from the Better Homes and Gardens 2009 Holiday issue. I haven't been much of a fan of couscous before, considering it too dry and bland for my liking, but this recipe is sublime. The apricot nectar adds a sweet moisture and the combination of ingredients provides delicious flavors. You will not be disappointed with this recipe!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups reduced-sodium chicken broth
• 1  cup couscous
• 2  slices bacon
• 1  garlic clove, minced
• 1⁄2 cup  thinly sliced celery (1 stalk)
• 1⁄3 cup  finely chopped onion (1 small)
• 1⁄3 cup  dried apricot, snipped
• 1  teaspoon  snipped fresh thyme
• 1⁄2 teaspoon  finely shredded lemon peel
• 1  cup  baby spinach leaves
• 1⁄4 cup pine nuts, toasted
• 1⁄4-1⁄2 cup  apricot nectar

Directions

1. Bring broth to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous.
2. In a large skillet, cook bacon until crisp. Drain bacon, reserving 1 tablespoons drippings in skillet.
3. Cook garlic in drippings over medium heat for 30 seconds. Add celery and onion; cook 4 minutes or until vegetables are tender. Stir in apricots, thyme, lemon peel, 1/8 teaspoons salt, and 1/8 teaspoon ground black pepper. Cook and stir for 1 minute more.
4. In a bowl, toss the vegetable mixture and couscous. Crumble bacon; add bacon, spinach, and pine nuts to couscous mixture. Stir in just enough of the nectar to moisten the couscous. Makes 6 servings.