Toasted Israeli Couscous

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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. 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.
  2. 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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