Prep 20 mins
Cook 10 mins
I obtained this recipe from the Better Homes and Gardens 2009 Holiday issue. I haven't been much of a fan of couscous before, considering it too dry and bland for my liking, but this recipe is sublime. The apricot nectar adds a sweet moisture and the combination of ingredients provides delicious flavors. You will not be disappointed with this recipe!
- 1 1⁄4 cups reduced-sodium chicken broth
- 1 cup couscous
- 2 slices bacon
- 1 garlic clove, minced
- 1⁄2 cup thinly sliced celery (1 stalk)
- 1⁄3 cup finely chopped onion (1 small)
- 1⁄3 cup dried apricot, snipped
- 1 teaspoon snipped fresh thyme
- 1⁄2 teaspoon finely shredded lemon peel
- 1 cup baby spinach leaves
- 1⁄4 cup pine nuts, toasted
- 1⁄4-1⁄2 cup apricot nectar
- Bring broth to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous.
- In a large skillet, cook bacon until crisp. Drain bacon, reserving 1 tablespoons drippings in skillet.
- Cook garlic in drippings over medium heat for 30 seconds. Add celery and onion; cook 4 minutes or until vegetables are tender. Stir in apricots, thyme, lemon peel, 1/8 teaspoons salt, and 1/8 teaspoon ground black pepper. Cook and stir for 1 minute more.
- In a bowl, toss the vegetable mixture and couscous. Crumble bacon; add bacon, spinach, and pine nuts to couscous mixture. Stir in just enough of the nectar to moisten the couscous. Makes 6 servings.