Couscous with dried apricots and pistachios
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| 4½ | tablespoon | Extra-virgin olive oil |
| 2 | teaspoons | Salt |
| 1½ | Boxes; (10-oz) couscous (about 2 1/4 cups) | |
| 1¼ | cup | (about 7 ounces) dried apricots; thinly sliced |
| 2¼ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| 1¼ | cup | (about 4 ounces) unsalted pistachios; toasted, chopped |
| ¾ | cup | Chopped green onions |
| 6 | tablespoons | Thinly sliced fresh basil |
Directions
Toasted pistachios, apricots, cinnamon and allspice bring great flavor to this accompaniment for the chicken.
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.
10 Servings.
Bon Appétit June 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998