Recipe courtesy of Food Network
Couscous with Apricots and Carrots
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 236
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 6
- Cholesterol
- 10
- Sodium
- 210
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
Pinch ground ginger
3 carrots, thinly sliced
1/2 cup dried apricots, chopped
Kosher salt
1 1/2 cups couscous
1/4 cup roughly chopped fresh cilantro, plus more for serving
Directions
- Heat the butter in a medium saucepan set over medium heat. Add the cinnamon and ginger and cook until lightly toasted, about 30 seconds. Add 3 cups of water. Stir in the carrots, apricots and 1 teaspoon salt; bring to a boil.
- Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro.
- Sprinkle with more cilantro before serving.