Apricot Couscous Recipes

COUSCOUS WITH APRICOTS

Couscous with Apricots image

Provided by Tyler Florence

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Steps:

Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.

COUSCOUS WITH PISTACHIOS AND APRICOTS

Couscous with Pistachios and Apricots image

A Moroccan-inspired couscous side with pistachios and dried apricots

Provided by Elise Bauer

Categories Salad Side Dish Quick and Easy

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1/2 cup chopped red onion
1/4 cup lemon juice
1 10-ounce box of couscous, about 1 1/3 cups
2 tablespoons extra virgin olive oil, divided
1 teaspoon salt, plus more to taste
1/2 cup shelled raw pistachios*
10 dried apricots, chopped
1/3 cup chopped parsley
Optional 2 teaspoons harissa, prepared or homemade (see this Paula Wolfert harissa recipe )

Steps:

Soak chopped onion in lemon juice: Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.
Toast pistachios: Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. (Take care when toasting nuts, they can burn quickly if you don't pay attention!) Remove from heat and place into a small bowl to cool.
Cook the couscous: Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.

Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 406 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 4-6 as a side dish, UnsaturatedFat 0 g

APRICOT COUSCOUS

Apricot Couscous image

Making couscous in a traditional couscousiere is time-consuming, but gives incredibly fluffy results. Making instant couscous in a pan is simple, but yields clumpy results. This method splits the difference: it?s easy and you get much lighter couscous.

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 cups dry couscous
1/2 cup diced dried apricots (preferably Turkish)
3 cups boiling water
1 teaspoon salt

Steps:

In a medium-size baking dish, stir together couscous and apricots. Mix boiling water and salt in a measuring cup. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes. Remove foil, and fluff couscous with a fork. If you need to keep it warm, place couscous in a low oven until ready to serve.

MINTED APRICOT COUSCOUS

Minted Apricot Couscous image

Categories Side Vegetarian Quick & Easy Apricot Mint Summer Gourmet Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 9

Ingredients

1 1/3 cups water
3 tablespoons olive oil
2 teaspoons honey
1 teaspoon ground cumin
1 cup couscous
1/2 English cucumber
4 fresh apricots
3 tablespoons chopped fresh mint leaves
1 tablespoon fresh lemon juice

Steps:

In a 3-quart saucepan bring water, oil, honey, and cumin to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes. Seed cucumber and cut into 1/4-inch dice. Pit apricots and cut into 1/4-inch dice. Fluff couscous with a fork and stir in cucumber, apricots, mint, lemon juice, and salt and pepper to taste. Serve warm or chilled.

APRICOT COUSCOUS

Apricot Couscous image

Make and share this Apricot Couscous recipe from Food.com.

Provided by momaphet

Categories Grains

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup couscous
1 small red onion, small dice
1 1/2 cups low sodium chicken broth, warm
1/4 cup dried apricot, coarsely chopped
1/4 cup whole almond, toasted & coarsely chopped
2 scallions, green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
1 tablespoon fresh lemon juice
1 pinch lemon zest
1 tablespoon extra-virgin olive oil, plus extra for drizzle
kosher salt & freshly ground black pepper

Steps:

In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots and saute gently over low heat until translucent and slightly fragrant.
Add the couscous then dump in the warm chicken broth. Stir with a fork to combine. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again.
Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.

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