Ingredients
-
4 1/2
-
1/4
-
3
-
1 1/2
-
2 1/2
-
1
-
-
3/4
-
1
-
3
-
-
-
-
-
Directions
Couscous With Dried Apricots, Currants, and Pistachios, From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!, I scaled for 4 serves and used 3/4 cups couscous to 1 cup water and left all other ingredients the same but found myself without cinnamon sticks so used 1/2 teaspoon ground cinnamon and also used sultanas in place of the currants which all worked well for us and was thoroughly enjoyed, thank you CaliforniaJan, made for ZAAR Stars
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Steps
|
1
Done
|
In Each of Two 3-Quart Saucepans Bring Half of Water, Oil, Cinnamon, Cumin, Salt, and Apricots to a Boil. Stir 1 Box Couscous Into Each Pan and Let Stand, Covered, Off Heat 5 Minutes. Fluff Couscous With a Fork and Transfer to 2 Shallow Baking Pans to Cool as Quickly as Possible. Cool Couscous Completely and With Your Fingers Break Up Any Large Lumps. Couscous May Be Made 1 Day Ahead and Chilled, Covered. Bring Couscous to Room Temperature Before Proceeding. |
|
2
Done
|
Fluff Couscous With Fork Again and Stir in Currants, Pistachios, Mint, and Salt and Pepper to Taste. |
