Photo: Mediterranean Couscous Recipe
Ingredients
- 1 1/2 cup instant couscous
- 2 cups low-sodium chicken stock
- 4 ounces dried apricots, about 12, finely diced
- Kosher salt and freshly cracked black pepper
- 1/4 cup pitted kalamata olives, chopped
- 3 scallions, thinly sliced
Directions
Put the couscous in a large mixing bowl. Put the chicken stock and apricots in a saucepan, season with salt and pepper, and bring to a boil over medium-high heat. Pour the boiling liquid over the couscous, and shake the bowl to moisten every grain. Sprinkle the olives and scallions over the top and cover the bowl tightly with plastic wrap. Let stand 10 minutes, until the liquid is absorbed.
To serve, season the couscous with salt and pepper and fluff with a fork. Serve warm or at room temperature.
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By BDMinLaguna
Laguna beach
on August 11, 2011
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Flavors were yummy, and I'll make it again. Like other reviewers I loved the apricot paired with kalamata olives. Yum yum! Even my boyfriend liked it.
I did have an issue with the couscous sticking, so I'll not cover it while its "cooking" next time and I might try the Israeli Couscous.
By lnrichards_11825262
Phoenix, AZ
on June 27, 2011
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I thought it had a great taste but it was too dry. I don't know if I boiled the stock to long and it evaporated but it needed more moisture. Other than that it was excellent!!!!!! The combo of the salty olives w/ the apricots was a pleasant surprise. I will make this one again for sure!!!
By rsfarr
on June 19, 2011
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I had unexpected company for dinner and realized I had everything on hand to make this couscous for a side dish. I also threw in a handful of sliced almonds. It was a big hit, even with a college guy who is a rather picky eater. I'm making it again for Fathers Day.
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