Couscous with Apricots and Almonds
This citrus-spiked couscous with sweet, chewy apricots and crunchy, toasty almonds tastes great hot, at room temperature, and cold. If you want to prepare this hours or even a day or two in advance, hold off on adding the almonds until just before serving so they do not lose their crispness.
Makes 4 servings
1 tbsp extra-virgin olive oil
1 small yellow onion, chopped
1 tsp ground coriander
¼ tsp ground cumin
1 cup whole-wheat couscous
1¼ cups water
½ tsp grated orange zest
2 tbsp freshly squeezed orange juice
¼ tsp pepper
¼ cup dried apricots, thinly sliced
¼ cup slivered almonds, toasted
3 tbsp chopped fresh parsley
Heat oil in medium non-stick saucepan over moderate heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in ½ teaspoon salt, coriander, and cumin; cook until fragrant, about 30 seconds. Stir in couscous.
Add water and orange zest; bring to boil. cover and remove saucepan from heat. Let couscous stand until water has been fully absorbed, about 8 minutes.
Sprinkle couscous with orange juice and pepper; fluff with fork. Add apricots, almonds, and parsley; toss with fork to incorporate. Adjust seasoning with salt to taste if desired.
I do not provide nutrition analyses of the recipes I post for various reasons, but mostly because I would rather not uphold diet culture messaging about choosing foods based on their caloric value or macronutrient composition. Humans survived for millennia without knowing the calorie and nutrient content of the foods they ate. They were fine – really.