A Moroccan-breathed life into couscous side with pistachios and dried apricots

Do you like couscous?

I had a particularly conventional dinner at a local restaurant starting late that served grilled chicken with a side of couscous that had been tossed with some toasted pistachios and a little harissa. I ate each and every semolina granule on my plate.

So extraordinary! Especially with fire seared chicken.

It would be satisfactory with a Moroccan chicken tagine too. The dried apricots give sparklettes of charm that balance well with the pistachios, lemon, and onions.

Couscous with Pistachios and Apricots Recipe


             1/2 cup hacked red onion

             1/4 cup lemon juice

             1 10-ounce box of couscous, around 1/3 cups

             2 tablespoons extra virgin olive oil, divided

             1 teaspoon salt, notwithstanding extra to taste

             1/2 cup shelled unrefined pistachios*

             10 dried apricots, separated

             1/3 cup separated parsley

             Optional 2 teaspoons harissa, prepared or locally built


1 Soak sliced onion in lemon juice: Place the separated onion in a little bowl. Pour the lemon juice over the onions, spared and let the onions ingest the lemon juice.

2 Toast pistachios: Toast the pistachios in a little skillet on medium-high warmth until tenderly sautéed and fragrant. (Take care when toasting nuts, they can expend quickly in case you don’t center!) Remove from warmth and spot into a little bowl to cool.

3 Cook the couscous: Put 2 cups of water in a medium dish and warmth to the point of bubbling. Incorporate one tablespoon of olive oil and one teaspoon of salt to the water. At the point when the salt separates, blend in the couscous, turn off the glow and spread the pot. Get the pot off the hot burner and let the couscous steam, made sure about, for 5-6 minutes.

4 Combine trimmings to make serving of blended greens: Scoop out the couscous into a colossal bowl and pad with a fork. Blend in the harissa, if using. Blend in the pistachios, severed apricots and parsley. Blend in the red onion and lemon juice. Incorporate one more tablespoon of olive oil, blend well and add salt to taste. Serve warm or at room temperature.

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