Couscous With Dried Apricots, Currants, and Pistachios

5.0(7)

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!

by CaliforniaJan·published 2010-06-04

Grains

Servings

16 serving(s)

Total time

25 min

prep 10 min

Calories / serving

113 kcal

Ingredients (10)

serves

4 1/2 cups waterwater
1/4 cup extra-virgin olive oilolive-oil
3 cinnamon sticks, halvedcinnamon
1 1/2 teaspoons ground cumincumin
2 1/2 teaspoons coarse saltsalt
1 cup chopped dried apricotapricot
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currantcurrant
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarsepistachio
3 tablespoons chopped fresh mint leavesmint

Instructions (2 steps)

01In 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.
02Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

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Rich recipe — supports nutrition-aware planning.