Israeli Couscous With Pistachios and Apricots |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer. Ingredients:
2 tablespoons vegetable oil |
3 garlic cloves, minced |
2 cups israeli couscous |
1 cinnamon stick |
1 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
2 -3 pinches black pepper, several pinches |
1/2 teaspoon salt |
2 1/2 cups chicken broth |
1 lime, zest of |
1/4 cup mint, fresh and chopped and divided |
1/2 cup dried apricot, chopped to raisin size |
1/2 cup pistachios, shelled |
1/2 lime, juice of |
Directions:
1. Preheat a large heavy bottomed skillet over medium-low heat.
2. Place the garlic and oil in the pan and saute for 1 minute.
3. Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
4. Add broth and lime zest.
5. Raise the heat and bring to a boil.
6. Once the mixture is boiling, lower the heat again to as low as possible and cover.
7. In about 10 minutes, most of broth should have been absorbed.
8. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
9. Stir, cover again, and cook for 5 more minutes.
10. At this point, the broth should be thoroughly absorbed.
11. Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
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