Recipe courtesy of Tori Ritchie

Apricot Couscous

Making couscous in a traditional couscousiere is time-consuming, but gives incredibly fluffy results. Making instant couscous in a pan is simple, but yields clumpy results. This method splits the difference: it?s easy and you get much lighter couscous.
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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2 cups dry couscous

1/2 cup diced dried apricots (preferably Turkish)

3 cups boiling water

1 teaspoon salt


  1. In a medium-size baking dish, stir together couscous and apricots. Mix boiling water and salt in a measuring cup. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes. Remove foil, and fluff couscous with a fork. If you need to keep it warm, place couscous in a low oven until ready to serve.

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