Apricot couscous with coriander and parsley
Apricot couscous with coriander and parsley is a Middle Eastern-inspired dish featuring the sweetness of dried apricots and fresh herbs. The fluffy couscous absorbs the flavors beautifully, making it perfect for summer lunches or as a side dish.
Cook time 20 min
Prep time 20 min
Ingredients:
3 tbsp olive oil1.33 cup water
1 tsp coriander leaves
2 tbsp fresh parsley
1/3 cup dried apricots
3/4 tsp salt
1 cup couscous
Apricot couscous with coriander and parsley is a delightful Middle Eastern-inspired dish that's both easy to prepare and bursting with flavor. Perfect for a summer lunch or as a side dish, this recipe combines the natural sweetness of dried apricots with the fresh, herbaceous notes of coriander and parsley. The couscous serves as a fluffy base that soaks up all the delicious flavors, making it a crowd-pleaser for any occasion.
Instructions:
- Chop the dried apricots into small pieces.
- Finely chop the coriander leaves and parsley.
- In a medium saucepan, combine 1.33 cups of water and 3/4 tsp of salt.
- Bring the water to a boil over medium-high heat.
- Once the water is boiling, remove the saucepan from heat.
- Stir in 1 cup of couscous, ensuring it is evenly distributed.
- Immediately cover the pot with a lid.
- Let the couscous sit for about 5 minutes to absorb the water and become tender.
- While the couscous is sitting, heat 1 tbsp of olive oil in a small pan over medium heat.
- Add the chopped apricots to the pan and cook for 2-3 minutes, stirring occasionally, until they become slightly softened.
- Remove from heat and set aside.
- After 5 minutes, remove the lid from the saucepan.
- Fluff the couscous with a fork to break up any clumps.
- In a large mixing bowl, combine the couscous, softened apricots, 2 tbsp of chopped fresh parsley, and 1 tsp of chopped coriander leaves.
- Drizzle 2 tbsp of olive oil over the top.
- Toss everything together gently until the ingredients are well incorporated and the couscous is coated with oil.
- Transfer the apricot couscous to a serving dish.
- Garnish with extra parsley or coriander leaves if desired.
- Serve warm or at room temperature.
Apricot couscous with coriander and parsley is not only quick and easy to make but also a versatile dish that complements a variety of main courses. Whether you're serving it as a light lunch or a flavorful side, this recipe is sure to impress with its harmonious blend of sweet apricots, fresh herbs, and fluffy couscous. Enjoy the vibrant flavors and pleasant textures, and don't forget to share with friends and family!
Apricot couscous with coriander and parsley FAQ:
Couscous should be allowed to sit covered for about 5 minutes after adding it to boiling water. This ensures that it absorbs the water and becomes tender.
Leftover apricot couscous can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove before serving.
You can substitute dried cranberries or raisins for dried apricots in this recipe. They offer a similar sweetness and texture, though the flavor will be slightly different.
A medium saucepan is recommended for boiling water and cooking couscous. A 2-3 quart saucepan should be sufficient for this recipe.
The couscous is done when it has absorbed the water and appears fluffy. You can check by fluffing it with a fork after the resting period.
Tips:
- Toast the couscous in the olive oil for a minute or two before adding the water to enhance its nutty flavor.
- For extra flavor, replace the water with vegetable or chicken broth.
- Chop the dried apricots into small, even pieces to ensure they distribute evenly throughout the dish.
- Fluff the couscous with a fork after cooking to keep it light and airy.
- Add finely chopped onions or garlic for extra depth of flavor.
- Feel free to garnish with extra parsley or coriander for added freshness and visual appeal.
Nutrition per serving
6 ServingsCalories 50kcal
Protein 1.38g
Carbohydrates 11g
Fiber 0.97g
Sugar 3.86g
Fat 7g
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