OLIVE, APRICOT, AND PISTACHIO COUSCOUS

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Olive, Apricot, and Pistachio Couscous image

Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 1/4 cups water
1 teaspoon coarse salt
1/2 ounce (1 tablespoon) unsalted butter
1/4 cup dried apricots, preferably Turkish, chopped
3 tablespoons coarsely chopped green olives (about 6 large olives)
1 cup couscous
2 tablespoons shelled pistachios, toasted and coarsely chopped
2 tablespoons fresh lemon juice

Steps:

  • Bring water, salt, and butter to a boil in a small saucepan. Add apricots, olives, and couscous, swirling pan to submerge ingredients. Cover, and remove from heat, and let stand for 5 minutes. Stir with fork, then fold in pistachios and lemon juice. Serve immediately.

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