Slice red onions and simmer them in a big puddle of oil, chile flakes, and pine nuts until they're golden brown and jammy. Cook Israeli couscous, and mix with the onion confit when it's ready. Macerate dried apricots (julienned) with apple cider vinegar and orange juice (h/t EmilyC), then chop up zucchini and Swiss cheese in little cubes. Add the cubes and, once they're vinegary, the apricots and their soaking liquid to the couscous. Mix, add more chile flakes and vinegar to taste. Add a little basil if you want.