Toasted Israeli Couscous

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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.

Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

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