Toasted Israeli Couscous With Pistachios & Apricots

8
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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