Toasted Israeli Couscous With Pistachios & Apricots
Recipe: #22937
February 22, 2016
Categories: Side Dishes, Couscous, Apricot, One-Pot Meal, Sunday Dinner, Vegetarian, Vegetarian Dinner, more
"The first time I had this was at my daughter-in-law's home, it is the most delicious couscous dish, I'm sharing it here for all to enjoy. Sadly when I made this I did not have any apricots I subbed green olives I can tell you it was good but not all as good as with them added. I think dried cranberries and toasted cashews would be a great alternative. This makes a huge a you may want to cut it in half"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (146 g)
- Calories 210.3
- Total Fat - 4.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 11.4 mg
- Sodium - 192.5 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 2.7 g
- Sugars - 1.2 g
- Protein - 5.9 g
- Calcium - 20.2 mg
- Iron - 0.6 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the butter in a saucepan over medium heat. Add the couscous onions and pistachios and cook, stirring constantly until couscous is toasted and light golden brown, about 7 minutes. Add the water and next 3 dry spices, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 12-15 minutes (check towards the end of cooking and if the couscous is still not to your liking add in more water and continue cooking it's the texture you desire).
Step 2
Remove the lid, stir in the apricots and scallions, taste, and adjust the seasonings. Transfer the couscous to a serving bowl.
Tips
No special items needed.
0 Reviews
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