2 cups lower-salt chicken broth
3-1/2 oz. dried apricots, cut into medium dice (about 1/2 cup)
Kosher salt
1 tsp. ground cumin
1-1/3 cups couscous
1-1/4 lb. ground lamb
5 Tbs. plain Greek yogurt
2 large cloves garlic, mashed to a paste with a pinch of salt
1 tsp. ground coriander
Freshly ground black pepper
3 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh mint; more for garnish

In a 3-quart saucepan, combine the chicken broth, apricots, 1/2 tsp. salt, and 1/4 tsp. of the cumin; bring to a boil over high heat. Stir in the couscous, remove from the heat, and cover. Let sit until all of the liquid has been absorbed, about 5 minutes.

Meanwhile, in a large bowl, combine the lamb, 1 Tbs. of the yogurt, the garlic, coriander, the remaining 3/4 tsp. of the cumin, 1 tsp. salt, and 1/2 tsp. pepper. Mix by hand, taking care not to overwork the mixture. Shape into eight 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the patties and cook, flipping once, until browned on the outside and barely light pink in the center, 5 to 7 minutes.

Meanwhile, in a small bowl, combine the remaining 4 Tbs. yogurt and the mint.

Fluff the couscous with a fork. Mix in the remaining 1 Tbs. oil and season with salt and pepper. Divide the couscous and patties among 4 plates. Add a dollop of the minted yogurt on the side and garnish with additional mint.

Fine Cooking, June/July 2013, page 16