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!
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- 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
- 1Bring broth to boiling; stir in couscous. Remove from heat. Cover; let stand for 5 minutes. Fluff couscous.
- 2In a large skillet, cook bacon until crisp. Drain bacon, reserving 1 tablespoons drippings in skillet.
- 3Cook 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.
- 4In 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.
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Nutritional Facts for Apricot and Spinach Couscous
Serving Size: 1 (127 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 219.1
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.5 g
- Cholesterol 5.1 mg
- Sodium 93.0 mg
- Total Carbohydrate 31.2 g
- Dietary Fiber 2.6 g
- Sugars 6.1 g
- Protein 6.9 g