Israeli Couscous With Pistachios and Apricots

Recipe by WiGal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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