Apricot and Spinach Couscous |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I obtained this recipe from the Better Homes and Gardens 2009 Holiday issue. I haven't been much of a fan of couscous before, considering it too dry and bland for my liking, but this recipe is sublime. The apricot nectar adds a sweet moisture and the combination of ingredients provides delicious flavors. You will not be disappointed with this recipe! Ingredients:
1 1/4 cups reduced-sodium chicken broth |
1 cup couscous |
2 slices bacon |
1 garlic clove, minced |
1/2 cup thinly sliced celery (1 stalk) |
1/3 cup finely chopped onion (1 small) |
1/3 cup dried apricot, snipped |
1 teaspoon snipped fresh thyme |
1/2 teaspoon finely shredded lemon peel |
1 cup baby spinach leaves |
1/4 cup pine nuts, toasted |
1/4-1/2 cup apricot nectar |
Directions:
1. Bring broth to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous.
2. In a large skillet, cook bacon until crisp. Drain bacon, reserving 1 tablespoons drippings in skillet.
3. Cook garlic in drippings over medium heat for 30 seconds. Add celery and onion; cook 4 minutes or until vegetables are tender. Stir in apricots, thyme, lemon peel, 1/8 teaspoons salt, and 1/8 teaspoon ground black pepper. Cook and stir for 1 minute more.
4. In a bowl, toss the vegetable mixture and couscous. Crumble bacon; add bacon, spinach, and pine nuts to couscous mixture. Stir in just enough of the nectar to moisten the couscous. Makes 6 servings.
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