Prep 10 mins
Cook 15 mins
From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!
- 4 1⁄2 cups water
- 1⁄4 cup extra-virgin olive oil
- 3 cinnamon sticks, halved
- 1 1⁄2 teaspoons ground cumin
- 2 1⁄2 teaspoons coarse salt
- 1 cup chopped dried apricot
- two 10-ounce boxes couscous (about 3 1/4 cups)
- 3⁄4 cup dried currant
- 1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
- 3 tablespoons chopped fresh mint leaves
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
I scaled for 4 serves and used 3/4 cups couscous to 1 cup water and left all other ingredients the same but found myself without cinnamon sticks so used 1/2 teaspoon ground cinnamon and also used sultanas in place of the currants which all worked well for us and was thoroughly enjoyed, thank you CaliforniaJan, made for ZAAR Stars.
Fantastic combination of ingredients and flavours. We loved every bite. I made a half a batch in the afternoon, and then served it for dinner with Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot. Thanks so very much for posting. I will make again and again.
I was surprised that I liked this recipe as much as I did. I thought it was fantastic. The pistachios were my favorite addition. Easy to make earlier in the day and serve later. Thank you! ~Made for Zee Zesties on the ZWT6~