Best Couscous With Dried Apricots Currants And Pistachios Recipes

GRILLED CHICKEN COUSCOUS WITH APRICOTS AND PISTACHIO

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 WITH DRIED APRICOTS AND PISTACHIOS (VEGAN)

Steps:

• Combine broth, olive oil and salt in medium size saucepan. Bring to boil.
• Combine the couscous, dried apricots and spices in a large serving bowl. Add the boiling water. Cover immediately and let stand until the water is absorbed; approximately 5 minutes.
• Uncover couscous and fluff with fork. Cool.
• Bring salad to room temperature and stir in the pistachios, green onions and basil ribbons.
• Season with salt and pepper to taste.

ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS

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 AND PISTACHIOS

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

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.

COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS

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.