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Couscous with Pistachio and Apricot

Couscous with Pistachio and Apricot

A recipe for Couscous with Pistachio and Apricot from Vegan: The Cookbook.
Course Side Dish
Cuisine N/A
Keyword apricot, couscous, pistachio, vegan
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 Servings


  • 1 tablespoon vegetable oil
  • 3 cloves garlic finely chopped
  • 2 cups (400 grams) medium-grain couscous
  • 2 1/2 cups (600 ml/20 fl oz) vegetable stock
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • Zest and juice of 1 lime divided
  • Salt and freshly ground black or white pepper to taste
  • 1/2 cup (100 grams) dried apricots diced
  • 1/2 cup (60 grams) pistachios shelled
  • 1/4 cup (7 grams) freshly chopped mint divided


  • In a large saucepan, drizzle the vegetable oil over medium heat. Add the garlic and cook until just fragrant. Stir in the couscous and cook, stirring constantly, until lightly toasted, 4-5 minutes.
  • Pour in the stock and season with the cinnamon stick, cumin, cardamom, and lime zest. Add salt and pepper to taste. Bring the stock to a boil, then reduce heat to a low simmer and cover. Cook, without stirring, until most of the stock has been absorbed, about 10 minutes.
  • Stir in the apricots, pistachios, lime juice, and half of the mint. Cover and cook over very low heat for 5 minutes. Remove from heat and discard the cinnamon. Fluff the couscous with a fork and season with salt and pepper.
  • Serve immediately garnished with the remaining mint.