Spiced couscous with apricots, raisins and pistachio nuts
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried apricots, halved |
| ½ | cup | Raisins |
| 1 | cup | Boiling water |
| 3 | cups | Chicken stock |
| 2 | teaspoons | Cardamon seeds in their pods |
| 1 | 2 1/2\" stick cinnamon | |
| 2 | By leaves | |
| 4 | tablespoons | Butter |
| 2 | cups | Quick-cooking medium grain couscous |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 258 | ||
| 1 | tablespoon | Olive oil |
| 2 | Garlic clove(s), minced | |
| 1 | medium | Onion(s), finely chopped |
| 1 | ounce | Piece ginger, peeled and minced (1/4 cup) |
| Salt and pepper to taste | ||
| Juice of 1/2 large lemon | ||
| ¼ | cup | Toasted pistachio nuts |
| ¼ | cup | Flat-leaf parsley finely chopped |
Directions
Put apricots in small measuring cup and raisins in another cup and pour boiling water over each to cover. Let stand for 15 minutes, then strain off liquid and add it to a 2-quart saucepan. Set aside the soaked dried fruits. To saucepan, add chicken stock, cardamon, cinnamon stick and bay leaves. Bring to a boil, lower heat and simmer for 5 minutes. Strain stock, discard spices and return stock to saucepan; over low heat, stir in butter until it melts. Stir in couscous, cover and simmer for 5 minutes, then let sit for 5 minutes.
Meanwhile, heat olive oil in small skillet and add garlic, onions and ginger. Saut for 2-3 minutes over medium heat, or until onion are translucent. Stir in salt and pepper and combine with the couscous, fluffing it with a fork to break up any clumps. Stir in lemon juice, reserved apricots, raisins, pistachio nuts and parsley. Serve hot or at room temperature.
Submitted By DIANE LAZARUS On 03-27-95