Couscous with Pistachios and Apricots
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Category
Side Dish
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Cusine
Middle Eastern, Moroccan Cuisine
What do you need?
How to make?
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
Directions
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 the pistachios in a small pan on medium-high heat until lightly browned and fragrant. Remove from heat and place into a small bowl to cool.
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.
Scoop out the couscous into a large bowl and fluff with a fork. Stir in the harissa, if using. Stir in the pistachios, chopped apricots and parsley. Stir in the red onion and lemon juice. Add one more tablespoon of olive oil, stir well and add salt to taste. Serve warm or at room temperature.