Best Couscous With Dried Apricots And Pistachios Recipes

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SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

APRICOT COUSCOUS



Apricot Couscous image

Provided by Tyler Florence

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS



Israeli Couscous With Pistachios and Apricots image

This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.

Provided by WiGal

Categories     Turkish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
3 garlic cloves, minced
2 cups israeli couscous
1 cinnamon stick
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 -3 pinches black pepper, several pinches
1/2 teaspoon salt
2 1/2 cups chicken broth
1 lime, zest of
1/4 cup mint, fresh and chopped and divided
1/2 cup dried apricot, chopped to raisin size
1/2 cup pistachios, shelled
1/2 lime, juice of

Steps:

  • Preheat a large heavy bottomed skillet over medium-low heat.
  • Place the garlic and oil in the pan and saute for 1 minute.
  • Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
  • Add broth and lime zest.
  • Raise the heat and bring to a boil.
  • Once the mixture is boiling, lower the heat again to as low as possible and cover.
  • In about 10 minutes, most of broth should have been absorbed.
  • Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
  • Stir, cover again, and cook for 5 more minutes.
  • At this point, the broth should be thoroughly absorbed.
  • Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.

COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS



Couscous with Dried Apricots, Currants, and Pistachios image

Categories     Side     High Fiber     Currant     Apricot     Mint     Pistachio     Chill     Cinnamon     Couscous     Gourmet

Yield Serves 16 as part of a buffet

Number Of Ingredients 10

4 1/2 cups water
1/4 cup extra-virgin olive oil
3 cinnamon sticks, halved
1 1/2 teaspoons ground cumin
2 1/2 teaspoons coarse salt
1 cup chopped dried apricots
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currants
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3 tablespoons chopped fresh mint leaves

Steps:

  • In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
  • Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS



Couscous with Dried Apricots and Pistachios image

Categories     Fruit     Nut     Side     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Apricot     Tree Nut     Pistachio     Healthy     Couscous     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 10

Number Of Ingredients 10

3 cups water
4 1/2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 1/2 10-ounce boxes couscous (about 2 1/4 cups)
1 1/4 cups (about 7 ounces) dried apricots, thinly sliced
2 1/4 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups (about 4 ounces) unsalted pistachios, toasted, chopped
3/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil

Steps:

  • Combine water, oil and salt in medium saucepan; bring to boil. Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
  • Mix nuts, green onions and basil into couscous. Season with salt and pepper.

SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO



Grilled Chicken Couscous with Apricots and Pistachio image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 cups instant couscous
1/2 cup chopped pistachios
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
Freshly grated lime zest, as needed
2 cups balsamic vinegar
2 tablespoons apricot jam
4 boneless, skinless chicken breasts (6 to 8 ounces each)
6 fresh apricots or 3 nectarines, cut in half and pits removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the couscous: Put 1 1/2 cups water, the salt, cumin and pepper in a small saucepan over high heat and bring to a boil. Stir in the couscous, remove from the heat, cover and let sit until the water is absorbed and the couscous is tender, about 5 minutes.
  • Transfer the couscous to a bowl, fluff with a fork and add the pistachios, mint, parsley and lime zest to taste. Set aside.
  • For the apricot-balsamic glaze: Put the vinegar in a small saucepan and cook over medium-high heat until reduced to 1/2 cup. Whisk in the apricot jam and let cool slightly.
  • For the chicken and apricots: Heat a charcoal or gas grill to high for direct grilling.
  • Brush the chicken and apricots with oil and sprinkle with salt and pepper. Grill the chicken until golden brown and slightly charred on both sides and just cooked through, about 9 minutes total. Let rest for 5 minutes before slicing.
  • Grill the apricots cut-side down until golden brown and slightly charred; turn over and grill until just heated through. Slice into wedges.
  • Transfer the couscous to a plate and arrange the chicken and apricots on top. Drizzle with the apricot-balsamic glaze.

COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON



Couscous Salad With Dried Apricots and Preserved Lemon image

While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 15m

Yield 12 servings

Number Of Ingredients 13

3 cups Israeli (pearl) couscous, whole-wheat or regular
1 1/2 teaspoons cumin seeds
2 tablespoons sherry vinegar or white wine vinegar
3/4 teaspoon coarse kosher salt, more to taste
1/2 teaspoon black pepper
3/4 cup chopped dried apricots
3/4 cup torn fresh mint leaves
2/3 cup coarsely chopped fresh dill
2/3 cup extra-virgin olive oil, more to taste
1/2 cup chopped scallion, white and light-green parts
2 1/2 tablespoons chopped preserved lemon
Fresh lemon juice, to taste
Chopped pistachio nuts, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
  • Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams

FRUITY COUSCOUS SALAD



Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories     Salad     Pasta Salad     Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

  • Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS



Couscous With Dried Apricots, Currants, and Pistachios image

From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!

Provided by CaliforniaJan

Categories     Grains

Time 25m

Yield 16 serving(s)

Number Of Ingredients 10

4 1/2 cups water
1/4 cup extra-virgin olive oil
3 cinnamon sticks, halved
1 1/2 teaspoons ground cumin
2 1/2 teaspoons coarse salt
1 cup chopped dried apricot
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currant
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3 tablespoons chopped fresh mint leaves

Steps:

  • In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
  • Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

Nutrition Facts : Calories 112.7, Fat 7, SaturatedFat 0.9, Sodium 367.3, Carbohydrate 12.3, Fiber 1.9, Sugar 9.5, Protein 2.2

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