Couscous With Dried Apricots, Currants, and Pistachios

Total Time
25mins
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!

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Ingredients

Nutrition

Directions

  1. 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.
  2. Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.