Couscous With Dried Apricots, Currants, and Pistachios |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers! Ingredients:
4 1/2 cups water |
1/4 cup extra-virgin olive oil |
3 cinnamon sticks, halved |
1 1/2 teaspoons ground cumin |
2 1/2 teaspoons coarse salt |
1 cup chopped dried apricot |
two 10-ounce boxes couscous (about 3 1/4 cups) |
3/4 cup dried currant |
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse |
3 tablespoons chopped fresh mint leaves |
Directions:
1. In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
2. Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
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