Toasted Israeli Couscous (Claire Robinson) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons lemon-flavored olive oil, plus more as needed |
2 cups israeli couscous |
1/4 cup shelled unsalted roasted pistachios, coarsely chopped |
2 1/4 cups hot water |
kosher salt and freshly cracked black pepper |
6 dried turkish apricots, chopped |
2 scallions, sliced |
Directions:
1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
2. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.
|
|