Couscous with Pistachio and Apricot
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 Servings
-
Course
Side Dish
-
Cuisine
International
Couscous with Pistachio and Apricot
Report
A recipe for Couscous with Pistachio and Apricot from Vegan: The Cookbook.
Share:
Ingredients
- 1 tablespoon vegetable oil
- 3 cloves garlic finely chopped
- 2 cups medium-grain couscous 400 grams
- 2 1/2 cups vegetable stock 600 ml / 20 fl oz
- 1 cinnamon stick
- 1 teaspoon cumin ground
- 1 teaspoon ground cardamom
- lime divided, zest and juice of 1
- salt to taste, freshly ground black pepper
- ground white pepper to taste, freshly ground black pepper
- 1/2 cup dried apricots diced, 100 grams
- 1/2 cup pistachios shelled, 60 grams
- 1/4 cup mint divided, freshly chopped, 7 grams
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
