If you’re looking for a dish that dazzles with a harmony of sweet, savory, and fresh flavors, this Couscous with Dried Apricots, Currants, Herbs, and Toasted Almonds Recipe is about to become your new favorite. It combines fluffy couscous with the vibrant bursts of dried apricots and currants, the brightness of fresh herbs, and the satisfying crunch of toasted almonds. Perfect for a quick weeknight meal or a stunning side at your next dinner party, it’s one of those dishes that feels both comfortingly simple and wonderfully exotic.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward, using a handful of ingredients that each play an essential role in building layers of texture and flavor. From the nutty couscous base to the punch of fresh herbs and the chewy sweetness of dried fruit, every component shines through.
- 2 cups couscous: The fluffy, quick-cooking grain that serves as the hearty foundation of the dish.
- 2 cups chicken or vegetable stock (low sodium): Adds moisture while infusing subtle savory depth to the couscous.
- 1 tbsp extra virgin olive oil: Brings a silky richness and helps bind the ingredients together.
- 1 tbsp lemon juice: Injects a bright tang to balance the sweetness of the dried fruits.
- ½ tsp salt: Enhances all the flavors without overwhelming the delicate balance.
- 2 tbsp coriander/cilantro, finely chopped: Offers a fresh, slightly citrusy note that lifts the dish.
- 2 tbsp parsley, finely chopped: Adds a clean, herbal freshness and vibrant green color.
- â…“ cup dried apricots, chopped: Provides chewy bursts of natural sweetness and a gorgeous amber hue.
- â…“ cup currants or sultanas: Small, sweet pops that contrast beautifully with the savory elements.
- 2 tbsp slivered almonds, toasted: Introduces a toasty crunch that keeps every bite interesting.
How to Make Couscous with Dried Apricots, Currants, Herbs, and Toasted Almonds Recipe
Step 1: Bring Stock to a Boil
Start by heating your chicken or vegetable stock until it reaches a rolling boil. Whether you prefer using the stove or zapping it in the microwave for 3 to 4 minutes on high, the key is to get that stock piping hot, which will soften the couscous perfectly after pouring.
Step 2: Pour Stock Over Couscous and Cover
Place the couscous in a heatproof bowl and pour the boiling stock over it. Give the bowl a gentle shake to even out the grains, then cover immediately with a plate or cling wrap to trap the steam. This step lets the couscous absorb the liquid and swell up into tender, fluffy goodness.
Step 3: Fluff and Season
After about 10 minutes, uncover the bowl and fluff the couscous gently with a fork to separate the grains. Stir in the extra virgin olive oil, lemon juice, and salt. This combination infuses the couscous with a silky texture, a hint of brightness, and balanced seasoning.
Step 4: Stir in Herbs, Fruit, and Toasted Almonds
This is where the magic happens. Add the freshly chopped coriander, parsley, chopped dried apricots, currants or sultanas, and toasted slivered almonds. Feel free to mix in all these ingredients together for the full sensory experience—the sweet, fresh, and crunchy notes complement and contrast each other beautifully. Keep everything warm until you’re ready to serve.
How to Serve Couscous with Dried Apricots, Currants, Herbs, and Toasted Almonds Recipe
Garnishes
To elevate your presentation and flavor even further, sprinkle extra toasted almonds or finely chopped herbs on top right before serving. A quick squeeze of fresh lemon juice adds a final zing that awakens the whole dish.
Side Dishes
This couscous pairs perfectly with Moroccan tagines, roasted vegetables, grilled chicken, or lamb kebabs. Its vibrant flavors are versatile enough to complement a variety of dishes from Middle Eastern to Mediterranean cuisines.
Creative Ways to Present
For an eye-catching twist, serve the couscous in individual shallow bowls or colorful serving platters. You can also mold it into pretty shapes using ring molds for a refined look or stuff it into roasted bell peppers or tomatoes to create edible, flavorful bowls.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this Couscous with Dried Apricots, Currants, Herbs, and Toasted Almonds Recipe, store them in an airtight container in the fridge. The flavors actually develop nicely over a day or two as they meld together. Just be sure to keep it chilled to maintain freshness.
Freezing
Freezing is not the best option for this dish because the textures—especially the fresh herbs and dried fruit—may change upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
Reheating
When it’s time to enjoy the leftovers, warm the couscous gently in a microwave or on the stovetop with a splash of water or stock to bring back moisture. Avoid overheating to keep the texture light and fluffy.
FAQs
Can I make this vegetarian or vegan?
Absolutely! To keep it vegan, use vegetable stock instead of chicken stock, and you’re good to go. The olive oil and bright herbs ensure it’s flavorful and satisfying without any animal products.
What can I substitute for dried apricots or currants?
If you don’t have dried apricots or currants, you can use raisins, chopped dates, or dried cranberries. Each will bring their own unique sweetness and texture to the dish.
Is it possible to use regular water instead of stock?
You can, but keep in mind the couscous will have a blander flavor. Using stock adds depth and richness that water simply can’t replicate, so it’s worth the little extra effort.
Can I prepare this dish in advance for a party?
Yes, you can prepare the couscous and mix in the ingredients ahead of time. Keep it chilled and bring it to room temperature before serving. Adding a touch more olive oil or lemon juice before serving can freshen it right up.
How do I toast almonds perfectly?
To toast slivered almonds, place them in a dry skillet over medium heat and stir frequently for 3 to 5 minutes until golden and fragrant. Be careful not to burn them, as they can go from toasted to bitter quickly.
Final Thoughts
Once you experience this delightful Couscous with Dried Apricots, Currants, Herbs, and Toasted Almonds Recipe, it’s hard not to make it again and again. The easy preparation and vibrant flavors come together in a dish that feels both comforting and special. Give it a try—you might just discover your new go-to side or light main that brightens up any meal.
Print
Couscous with Dried Apricots, Currants, Herbs, and Toasted Almonds Recipe
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Total Time: 13 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Low Sodium
Description
A quick and flavorful couscous recipe that combines fluffy couscous with vibrant herbs, dried fruit, and toasted almonds. Perfect as a side dish for Middle Eastern meals like tagine, this couscous is easy to prepare using hot chicken or vegetable stock and requires minimal cooking time.
Ingredients
Main Ingredients
- 2 cups couscous
- 2 cups chicken or vegetable stock, low sodium
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
Add-ins
- 2 tbsp coriander/cilantro, finely chopped
- 2 tbsp parsley, finely chopped
- 1/3 cup dried apricots, chopped
- 1/3 cup currants or sultanas
- 2 tbsp slivered almonds, toasted
Instructions
- Heat the stock: Heat the chicken or vegetable stock until boiling. You can do this on the stove for a few minutes or in the microwave on high for 3 to 4 minutes to get it hot and ready.
- Prepare the couscous: Pour the boiling stock over the couscous in a heatproof bowl. Shake the bowl gently to level the couscous, then cover it tightly with a plate or cling wrap to trap the steam.
- Let it steam: Allow the couscous to absorb the liquid and steam for 10 minutes, which will make it fluffy and tender.
- Fluff and season: After 10 minutes, use a fork to fluff the couscous gently. Stir in the extra virgin olive oil, lemon juice, and salt evenly throughout.
- Add herbs, fruit, and nuts: Mix through the chopped coriander, parsley, dried apricots, currants or sultanas, and toasted slivered almonds. You can use all the additions for maximum flavor or choose your favorites.
- Keep warm and serve: Keep the couscous warm until ready to serve. This dish is ideal to accompany Middle Eastern dishes like tagine.
Notes
- Use low sodium stock to control the saltiness of the dish.
- Fluffing the couscous with a fork prevents clumping and keeps it light and airy.
- To toast almonds, lightly heat them in a dry pan over medium heat until golden and fragrant, stirring frequently.
- For a vegan version, use vegetable stock and omit any animal-based ingredients (if any).
- This recipe can be easily doubled or halved depending on your serving needs.
