Meat-Free Friday: Moroccan Couscous with Pistachio and Apricot

Vegetarian

couscous with pistachio and apricotDo you ever hear something, and all of a sudden decide that’s what you want to make even if it’s really random? That’s what happened with this couscous – someone on facebook wrote that they were having couscous for dinner, and all of a sudden I couldn’t get it out of my head. I’d also been thinking a lot about the combination of apricots and pistachios since I saw a recipe for chocolate bark that included the two of them. I decided that they would go great in the couscous. And you know what? I was right. This dish was absolutely amazing! AND it cooked up in about 15 minutes.

couscous mis en placeThis isn’t the prettiest dish on earth: I used whole wheat couscous for this, which I found in the bulk bins at the co-op. It tasted great – I actually think I prefer it to regular couscous – but it does make the final dish a little brown. The seasonings also contribute to the brownish color, but the combination of cinnamon and allspice was wonderful and perfect for fall. I also used unsulfered apricots – these don’t have the pretty peachy color of sulfite-treated apricots, but they taste just the same and tey haven’t been treated with chemicals.

lemon_pistachio_greenonionAll of the flavors in this come together to fill your mouth with a wonderful aroma. I had initially planned for this to be a side dish, but I messed up the lamb that I was planning to serve it with. I was out of the seasonings that I had planned to use, forgot to glaze it with honey like I had planned, and overcooked it until it basically tasted liek shoe leather. What a waste of lamb! But it was ok, because this couscous was fabulous and I was perfectly happy having it on its own (for dinner I had two servings). The leftovers also made a great lunch the next day. I’ll definitely be making this one again!

moroccan couscous with lambMoroccan Couscous with Pistachio and Apricot

  • 1.5 cups vegetable stock
  • 1 tsp olive oil
  • 1 ounce dried apricots, diced
  • 2 cinnamon sticks
  • 6 whole allspice
  • 1 cup whole wheat couscous
  • 1 ounce shelled pistachios, roughly chopped
  • 4 green onions, chopped
  • 6 basil leaves, chopped
  • 1 Tbs fresh lemon juice.

In a medium saucepan combine stock, olive oil, cinnamon, allspice, and apricots. Bring to a boil. Remove from heat and add couscous. Cover and let sit for 5 minutes or until all of th liquid has absorbed. Meanwhile, gently toast your pistachios in a skillet over high heat. Fluff couscous with a fork and stir in pistachios, green onions, and lemon juice.

Serves 6.

Approx. 150 calories, 3 grams fat, 2.5 grams fiber, 4.8 grams protein

By on September 25th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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11 thoughts on “Meat-Free Friday: Moroccan Couscous with Pistachio and Apricot”

  1. I can think of plenty of times where I have seen a food ingredient and then could not get it of of my head.

    Cous-cous is really versatile grain that can take on the flavor of almost any fruit of vegetable or meat. I love cous- cous. Great dish that you shared with us!

    Reply

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