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 minutesminutes
Cook Time 20 minutesminutes
0 minutesminutes
Total Time 30 minutesminutes
Servings 4Servings
Ingredients
1tablespoonvegetable oil
3clovesgarlicfinely chopped
2cups(400 grams) medium-grain couscous
2 1/2cups(600 ml/20 fl oz) vegetable stock
1cinnamon stick
1teaspoonground cumin
1teaspoonground cardamom
Zest and juice of 1 limedivided
Salt and freshly ground black or white pepper to taste
1/2cup(100 grams) dried apricotsdiced
1/2cup(60 grams) pistachiosshelled
1/4cup(7 grams) freshly chopped mintdivided
Instructions
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.