| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 458 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 685 mg |
Reviews
My husband even loved this recipe which is amazing as he is a “potato Salad” sort of guy. I didn’t have apricots so I used 1/4 golden raisins, added some fresh thyme and Italian parsley.. it was even better the next day, reheated. Love it!
Very solid side dish – something different. Served it with fish. I left out the apricot due to my husband’s preference, but still really enjoyed the dish!
This was wonderful! My husband and I both loved it. I served it with grilled chicken on top. I just added lemon juice to my plain olive oil and it came out well.
Made it tonight……delicious!!! So easy! Used salted pistachios and it tasted great….also used lemon zest and olive oil…I will br making this a lot!!!
to laurey-38….you can probably substitute pignoli nuts or walnuts. Or use soy nuts. They would be a great addition as well. Hope it helps and you try the receipe. I did and loved it.
Fantastic! I used Trader Joe’s Harvest Grains Blend which is mostly Israeli Couscous, but also has some baby garbanzo beans, red quinoa and orzo. Thanks for the tips on using lemon zest with olive oil. Worked perfectly. I accompanied this with shrimp and tomatoes sauteed in lemon zest and olive oil and then crumbled feta on the shrimp. Everything was so yummy. Will definitely be making this again! The Harvest Grains Blend are a million times better this way! Toasting is the way to go.
I am alergic to pistachios and cashews. what would be a good substitute?
Where do you get Turkish apricots? How are they different from “reg” apricots?
This recipe was so simple yet so good….the flavors just all complemented each other perfectly. Will definitely be making again and again…..
Didn’t want to spend extra money on couscous so I made it with white rice and it was fantastic. I microwaved grated lime rind(didn’t have lemon with the oil for 1 minute until it got to the simmering point and then let it steep for a while. This was a delicious and beautiful dish. Everyone loved it and my son’s middle-eastern girlfriend said it tasted just like her mom’s rice — which was a great compliment!