Israeli Couscous With Pistachios and Apricots

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Total Time
5 mins
35 mins

This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.

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  1. Preheat a large heavy bottomed skillet over medium-low heat.
  2. Place the garlic and oil in the pan and saute for 1 minute.
  3. Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
  4. Add broth and lime zest.
  5. Raise the heat and bring to a boil.
  6. Once the mixture is boiling, lower the heat again to as low as possible and cover.
  7. In about 10 minutes, most of broth should have been absorbed.
  8. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
  9. Stir, cover again, and cook for 5 more minutes.
  10. At this point, the broth should be thoroughly absorbed.
  11. Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.