Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
10 to 12 servings

Ingredients

Directions

In a large bowl combine couscous and boiling water. Cover with plastic wrap and allow to steam for 5 minutes. Fluff couscous with a fork, breaking apart clumps with fingertips. Stir in currants, apricots, and pine nuts and set aside. In a small bowl whisk together the zest, juice, olive oil, salt, pepper and cayenne. Drizzle mixture over the couscous and toss to combine. Couscous can be made up to this point 1 to 2 days in advance. Store in an airtight container and refrigerate. Stir in the scallions. Transfer to a serving platter and garnish with mint.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Chicken and Mushrooms with Couscous

Recipe courtesy of Food Network Kitchen

Couscous Salad with Tomatoes and Mint

Recipe courtesy of Food Network Kitchen

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Couscous

Recipe courtesy of Cheryl Smith

Couscous

Recipe courtesy of Amy Finley

Couscous

Recipe courtesy of Stephen Kalt

Couscous

Recipe courtesy of Rafih Benjelloun

Browse Reviews By Keyword

          Latest Stories