Royalty Couscous With Apricots & Pistachios

Prep Time
Cook Time
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"Couscous is so very probably in Moroccan and offered in most Moroccan restaurants throughout the US. When properly prepared, it's wonderfully light and fluffy and great for soaking up rich sauces and stews."

Original recipe yields 4 servings


  • Serving Size: 1 (267.8 g)
  • Calories 483.4
  • Total Fat - 15.4 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 2.7 mg
  • Sodium - 239.3 mg
  • Total Carbohydrate - 73.4 g
  • Dietary Fiber - 8.2 g
  • Sugars - 19.3 g
  • Protein - 15.9 g
  • Calcium - 79.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.3 mg

Step 1

Heat the olive oil in a small frying pan over medium heat. Add the chopped red onion and saute until translucent, about 3-5 minutes. Remove from the heat and set aside.

Step 2

Add the chicken stock and orange juice to a medium saucepan. Bring just to a boil over medium heat, then immediately remove from the heat, add the couscous and the apricots to the pan, and cover tightly with a lid. Shake the pan once or twice to make sure the couscous is evenly submerged under the hot liquid. Allow the couscous to steam for 5-7 minutes.

Step 3

Remove the lid from the pan and use a fork to gently fluff the couscous. Add the sautéed red onions, pistachios, chickpeas, preserved lemon, and parsley to the pan and stir to combine. Season to taste with sea salt. Sprinkle with pomegranate seeds and serve immediately on its own or along with a Moroccan meat dish, such as Moroccan-Braised Lamb.

NOTE: If you don't have preserved lemon, use the fresh lemon peel. Either cut a strip or two (or more if you like lemon), remove the white pith and chop finely. You can also grate lemon zest from a whole lemon directly to the couscous towards the end.

Tips & Variations

No special items needed.



Wow! This is definitely a candidate for Best of Tour! Made almost exactly as written, but served at room temp about an hour after it was done. I made this for a dinner party where one of the guests is a picky eater. However, after the meal she asked for the recipe! At first, I thought the 3/4 cups each of apricot and pistachios would be too much, but it definitely was NOT too much! I did increase the amount of preserved lemon (3 good sized ones) because I love the taste of them. Perfect! Made for SWT 2019 - The Traveling Tastebuds.

review by:
(19 Aug 2019)