Israeli Couscous With Pistachios and Apricots

READY IN: 40mins
Recipe by WiGal

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.

Top Review by Citruholic

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.

Ingredients Nutrition


  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.

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