In a medium saucepan, bring the chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff couscous with a fork. Cover and set aside.
Meanwhile, in a large skillet, cook bacon until crisp. Drain bacon on paper towels; reserving 1 tablespoon bacon drippings in the skillet. Cook garlic in bacon drippings in skillet over medium heat for 30 seconds. Add celery and onion; cook about 4 minutes or until vegetables are tender, stirring occasionally. Stir in apricots, thyme, lemon peel, salt, and pepper. Cook and stir for 1 minute more.
In a large bowl, toss together the vegetable mixture and couscous. Crumble bacon; add bacon, spinach, and pine nuts to couscous mixture. Stir in just enough of the apricot nectar to moisten the couscous. Serve immediately. Makes 6 servings.