Israeli Couscous With Pistachios and Apricots
This recipe is from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper.
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 cups israeli couscous
- 2 1/2 cups water
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 2-3 pinches black pepper, several pinches
- 1/2 teaspoon salt
- 1 lime, zest of
- 1/4 cup mint, fresh and chopped and divided
- 1/2 cup dried apricot, chopped to raisin size
- 1/2 cup pistachios, shelled
- 1/2 lime, juice of
Preheat a large heavy bottomed skillet over medium-low heat.
Place the garlic and oil in the pan and saute for 1 minute.
Add the couscous, raise the heat to medium, and stir constantly for 4 to 5 minutes; the couscous should start to toast.
Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest.
Raise the heat and bring to a boil.
Once the mixture is boiling, lower the heat again to as low as possible and cover.
In about 10 minutes, most of the water should have been absorbed.
Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
Stir, cover again, and cook for 5 more minutes.
At this point, the water should be thoroughly absorbed.
Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.