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Couscous with Pistachio and Apricot

A recipe for Couscous with Pistachio and Apricot from Vegan: The Cookbook.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Course: Side Dish
Cuisine: International

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately garnished with the remaining mint.