Prep 5 mins
Cook 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.
- 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.
This was delicious! I did halve the recipe because there was just the two of us for dinner. I subbed out a few things and not go vegan. I cooked the couscous in low-sodium chicken broth for more flavor. I used dried cherries and toasted pine nuts (in place of pistachios and apricots) and added some halved cherry tomatoes toward the end. The mint and lime went with it all just spectacularly. Cardamon and cumin, both spot on! Loved what the cinnamon stick did for this, too. This is a keeper. Thanks for posting this, I'll be making it again.
We loved this! One child thought it too citrusy. I did add extra water as it wasn't quite cooked/tender enough when it was absorbed. I love the flavors. For some reason, I draw a blank when it comes to creating recipes with Israeli couscous, so thank you! Made for 'the Lands of Figs & Apricots' in the NA/ME Forum 4/14.
Great recipe; so many warm and earthy flavors! I totally agree with Citruholic that subbing chicken or veggie stock for the water is more flavorful. I also suggest adding the masala blend (cinnamon sticks / cumin / coriander powder / s&p) during the last few minutes of the 'couscous toasting' phase, as the flavors of these spices infuse into the dish in a much better this way. Then after a few minutes add the water or broth and proceed with the rest of the recipe.