Apricot and pistachio couscous
Delight your taste buds with our vibrant Apricot and Pistachio Couscous. This easy-to-make dish combines fluffy couscous with zesty lemon juice, aromatic lemon zest, crunchy pistachios, sweet dried apricots, and fresh parsley and coriander, creating a perfect blend of flavors and textures. Ideal for a quick lunch, a side dish, or a light dinner, this recipe is sure to impress!
- 06 Feb 2025
- Cook time 0 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Apricot and pistachio couscous is a delightful blend of sweet, nutty, and citrus flavors that come together to create a refreshing and versatile dish. This recipe is perfect for a light lunch or as a side dish for your main course. It's simple to make and packed with nutrients thanks to the couscous, dried apricots, and pistachio nuts.
Ingredients:
Instructions:
- In a medium-sized heatproof bowl, place 1 cup of couscous.
- Bring 1 cup of water to a boil and pour it over the couscous.
- Cover the bowl with a lid or plastic wrap and let it sit for about 5 minutes, or until the water is absorbed.
- Fluff the couscous with a fork to separate the grains.
- In a small bowl, mix together 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and 2 tablespoons of lemon zest.
- Pour this lemon mixture over the fluffed couscous and toss well to combine.
- Roughly chop 1/2 cup of pistachio nuts.
- Dice 1/2 cup of dried apricots into small pieces.
- Finely chop 1/4 cup of fresh parsley and 1/4 cup of coriander leaves.
- Add the chopped pistachios, dried apricots, parsley, and coriander to the couscous.
- Toss everything together until all ingredients are well mixed.
- Transfer the couscous to a serving dish.
- Garnish with a few extra chopped pistachios, dried apricots, or fresh herbs if desired.
- Serve your Apricot and Pistachio Couscous as a delightful side dish or a light main course.
Tips:
- Use a fork to fluff the couscous once it's cooked to maintain its light and airy texture.
- Toast the pistachio nuts lightly to enhance their flavor before adding them to the couscous.
- Chop the dried apricots into small, evenly-sized pieces for a consistent distribution of sweetness.
- Add a pinch of salt and pepper to taste when mixing in the dressing ingredients for a well-rounded flavor profile.
- For an extra burst of freshness, consider adding a handful of pomegranate seeds or a touch of fresh mint.
Apricot and pistachio couscous is a versatile, flavorful, and nutritious dish that can easily be integrated into any meal plan. By following these tips and using quality ingredients, you can elevate your couscous dish to a new level of culinary delight. Enjoy this harmonious medley of textures and tastes, and don’t hesitate to experiment with additional ingredients to make it your own.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 4.26g | 11% |
| Sugar 12g | 12% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.56g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 18mg | 3% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.37mg | 9% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.35mg | 9% |
| Vitamin K 70ug | 56% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 1.72mg | 16% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 470mg | 14% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 8mg | 1% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 55g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Banana nut porridge
Perfect for busy mornings, this recipe offers a healthy, plant-based option that is both satisfying and packed with natural flavors.
15 Apr 2025Pork meatball curry with toasted coconut
Perfect for weeknight dinners or special occasions.
14 Apr 2025