Recipe courtesy of Gourmet Magazine

Couscous with Currants, Dried Apricots and Pine Nuts

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  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 10 to 12 servings
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3 cups couscous

4 1/2 cups boiling water or chicken broth

3/4 cup dried currants

1 cup dried apricots, diced

3/4 cup toasted pine nuts

Zest of a lemon

Juice of 1/2 lemon

1/4 cup olive oil

Salt and pepper

Cayenne, to taste

5 to 6 scallions, thinly sliced

3/4 cup fresh mint leaves, finely sliced


  1. 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.