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Vegetables/Side Dishes Bon Appetit
Couscous 6/1/1996


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Servings: 10; can be adjusted

This is delicious served with the Orange Chicken with Sesame and Ginger.

Note: We made a dressing of a small amount of olive oil and lemon juice and added it because the couscous was too dry--about 3 tablespoons olive oil, 1 tablespoon lemon juice for a half recipe.

Marlys and Glenn

3 cups water
4-½ tablespoons extra-virgin olive oil
2 teaspons salt
1-½ 10-ounce boxes couscous (about 2-¼ cups)
1-¼ cups (about 7 ounces) dried apricots, thinly sliced
2-¼ teaspoons ground cinnamon
½ teaspoon ground allspice
1-¼ cups (about 4 ounces) unsalted pistachios, toasted, chopped
¾ chopped green onions
6 tablespoons thinly sliced fresh basil

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.

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