Toasted Israeli Couscous with dried apricots

judy wellington


Just 5 ingredients


★★★★★ 2 votes

10 Min
20 Min


  • 2 Tbsp
    lemon-flavored olive oil, plus more as needed
  • 2 c
    israeli couscous
  • 1/4 c
    shelled, unsalted, roasted pistachio nuts, coarsely chopped
  • 2 1/4 c
    hot water
  • ·
    kosher salt and freshly cracked black pepper
  • 6
    dried turkish apricots, chopped
  • 2
    scallions, sliced

How to Make Toasted Israeli Couscous with dried apricots


  1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste and bring to a boil. Reduce the heat to a simmer, cover and cook until the liquid is absorbed, about 10 minutes.
  2. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasonings. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

Printable Recipe Card

About Toasted Israeli Couscous with dried apricots

Course/Dish: Pasta Sides
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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