This Mediterranean inspired couscous dish includes chewy, dried apricots, toasted pistachios, mint and a bright, lemon-Dijon vinaigrette. This can be served both warm and at room temperature.
Apricot Pistachio Couscous
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Amount Per Serving
Calories from Fat 23
% Daily Value *
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 41g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1C Israeli or pearl couscous
- 3C chicken broth, vegetable broth or water
- ¼ C dried apricots, roughly chopped
- 2T extra virgin olive oil
- 1T lemon juice
- ½ tsp Dijon mustard
- ¼C roasted, salted pistachios, coarsely chopped
- ¼C mint and/or parsley, finely chopped, plus more for garnish
- Kosher salt and cracked black pepper
- In a medium pot, bring broth or salted water to a boil. Add couscous and apricots, and lower heat to medium. Cook 5-7 minutes or until al dente. Drain, transfer to bowl and fluff with fork.
- Whisk together oil, lemon juice and mustard in a small bowl, and stir into couscous. Taste and adjust seasoning, if needed. Stir in pistachios. Stir in mint right before serving. Serve warm or at room temperature. Enjoy.
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