Couscous with Pistachio and Apricot
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 Servings
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Course
Side Dish
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Cuisine
International
Couscous with Pistachio and Apricot
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A recipe for Couscous with Pistachio and Apricot from Vegan: The Cookbook.
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Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic finely chopped
- 2 cups (400 grams) medium-grain couscous
- 2 1/2 cups (600 ml/20 fl oz) vegetable stock
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- Zest and juice of 1 lime divided
- Salt and freshly ground black or white pepper to taste
- 1/2 cup (100 grams) dried apricots diced
- 1/2 cup (60 grams) pistachios shelled
- 1/4 cup (7 grams) freshly chopped mint divided
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Instructions
- In a large saucepan, drizzle the vegetable oil over medium heat. Add the garlic and cook until just fragrant. Stir in the couscous and cook, stirring constantly, until lightly toasted, 4-5 minutes.
- Pour in the stock and season with the cinnamon stick, cumin, cardamom, and lime zest. Add salt and pepper to taste. Bring the stock to a boil, then reduce heat to a low simmer and cover. Cook, without stirring, until most of the stock has been absorbed, about 10 minutes.
- Stir in the apricots, pistachios, lime juice, and half of the mint. Cover and cook over very low heat for 5 minutes. Remove from heat and discard the cinnamon. Fluff the couscous with a fork and season with salt and pepper.
- Serve immediately garnished with the remaining mint.
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