cy-degs (glazed_glitter) wrote in vegancooking,

Israeli Couscous with Dried Apricots and Olives

I made this for a potluck last night. It was super easy. I combined a couple of recipes I had and the result was delicious - a nice combo of sweet and savory. I think toasted almonds would be really good in place of the pine nuts, too, if you prefer. enjoy!

2 cups Israeli Couscous
4 cups vegetable broth
1 cup dried apricots, diced
¾ cup kalamata olives
¾ cup toasted pine nuts
zest of 1 lemon
juice of ½ a lemon
¼ cup olive oil
½ tsp cayenne pepper (or however much you want)
4 scallions

Toast the couscous in a pan with oil for a few minutes. Bring the broth to a boil. Add the couscous. Cover and simmer for 8-10 minutes.

Meanwhile, toast the pine nuts to release their fragrance. Dice the apricots and olives. Put them in a bowl with the pine nuts. When the couscous is al dente, strain it and add it to the bowl. In a separate bowl, whisk the lemon juice, zest, olive oil, cayenne, salt, and pepper. Pour over couscous mixture. Chop the scallions; add and stir.
Tags: cous-cous, nuts-pignoles/pine nuts
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