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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.
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 2 cups israeli couscous
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground cardamom
- 2 -3 pinches black pepper, several pinches
- 1⁄2 teaspoon salt
- 2 1⁄2 cups chicken broth
- 1 lime, zest of
- 1⁄4 cup mint, fresh and chopped and divided
- 1⁄2 cup dried apricot, chopped to raisin size
- 1⁄2 cup pistachios, shelled
- 1⁄2 lime, juice of
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- 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.
- Add broth and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of broth should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the broth should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.