Recipe courtesy of Gourmet Magazine

Couscous with Apricots

This couscous with coriander seeds and apricots is a nice alternative to rice. Try it with roasted chicken or vegetables.
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 tablespoon coriander seeds, toasted and cooled

1 1/3 cups water

3 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1 cup couscous (about 6 ounces)

1/3 cup dried California apricots, finely chopped

2 tablespoons finely chopped fresh flat-leaf parsley


  1. Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.
  2. Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2 to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.
  3. Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper, to taste.

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