Name: Couscous with Dried Apricots, Currants, Herbs, and Toasted Almonds Recipe
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Cuisine: Middle Eastern
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; 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

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

Scale

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

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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.