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Couscous with Apricots Recipe

Couscous with Apricots

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: Moroccan in Miami

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on July 06, 2009

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    great recipe, but why di you use veggie stock instead chicken stock?

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  • on March 02, 2008

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    Something yummy, but a little different!

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  • on January 01, 2008

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    This is the first couscous I've had that I truly enjoyed. This had more flavor than most. I'll definitely make it again and again.

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  • on April 21, 2007

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    The couscous was a bit on the bland side. I would try cooking it with orange juice or apricot juice to intensive the taste.

    This dish would be ideal with a meat dish that has a distinct flavor and you do not want it to be overtaken by the favor of the starch.

    Good dish to accompany: Chicken Tangine and lemon preserves dish (Food 911.

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  • on February 05, 2006

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    very easy & delicious. But I found it a bit dry - Note to self: Serve with a dish with lots of gravy/sauce next time.

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  • on January 02, 2006

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    Quick and easy to make. I made it in a pinch and it turned out wonderful.

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  • on September 23, 2005

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    This is a must-have side dish for chicken tagine with green olives and preserved lemon. You can't imagine the flavors till your eat the two dishes together!

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  • on April 05, 2005

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    the couscous needs a little more flavor. I may try adding a little more orange next time. Nice light flavor. Great compliment to chicken

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  • on April 04, 2005

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    terrific. i added craisins and toasted pine nuts too.

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  • on March 25, 2005

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    This side dish enhances meats like roast beef, turkey, duck, lamb, and ham.

    To make it more with a "morocaan" flavor, I added:
    1 teaspoon finely chopped garlic
    1 teaspoon ground coriander
    1 teaspoon ground thyme

    I sometimes add chopped pecans, 1/4 -1/2 c. Sometimes, I toast the pecans.

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