In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.

Stir in the chopped pistachios and continue to cook for a few minutes.

Add the couscous and dried apricots. This will toast the couscous which adds to the flavor and prevents it from being clumpy when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.

Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give it a quick stir and put the cover on the pan.

Remove from the heat and let stand for 5 minutes. After 5 minutes, fluff the couscous with a fork.