(Recipe is by Claire Robinson and can be found on the Food Network site here.)
Step by Step Instructions:
You only need these few ingredients to make this flavorful dish: Salt and Pepper, Dried Apricots, Lemon-Infused Olive Oil, Israeli (Pearl) Couscous (I went for the whole wheat variety, but it would be fabulous with regular Israeli Couscous too), 2 Scallions, and 1/4 cup Roasted, Shelled, Un-Salted Pistachios.
Begin by heating the Lemon-Infused Olive Oil in a saucepan over medium heat.
Here is the whole wheat Israeli Couscous I used.
Add the couscous and pistachios to the warm oil and toast the couscous and nuts for about 7 minutes.
It’s more difficult to tell when the whole wheat couscous is toasted, since it’s already dark to begin with. But you can really smell the fruity olive oil and nuts as you’re toasting. Be sure to stir fairly regularly until toasted. (You can see that it’s slightly darker in color after it’s done toasting.)
Then add 2 1/4 cups of hot water to the saucepan along with some salt and pepper to taste. Bring the mixture to a boil and then simmer, covered for 10 minutes.
While the couscous cooked, I trimmed and sliced the scallions…
…and chopped 6 dried apricots. I think dried apricots are my favorite of all the dried fruit varieties…just as a side note. 😉
Once the couscous is cooked, remove the lid and stir in the apricots and scallions. Add more salt and pepper if needed. I served this hearty dish with a lovely pork chop and drizzled a little more of the Lemon-Infused Olive Oil over the couscous after I plated it. Great flavor combination here with the toasted couscous, pistachios, apricots and lemon. Easy, Delicious and healthy!!
2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced
1. Heat the oil in a saucepan over medium heat.
2. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes.
3. 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.
4. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning.
5. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.