Israeli Couscous with Pistachios and Apricots | The Vegan Test Kitchen

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are lower in calories and peanuts are more affordable.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar and raisins are often less expensive.

Chop 1/4 cup fresh mint.

Mince 3 garlic cloves.

Preheat a large skillet over medium to low heat.

Chop dried apricots into raisin-sized pieces.

Zest 1 lime and juice half of it.

Add 2 tablespoons of olive oil and minced garlic to the skillet and sauté for 1 minute.

Add Israeli couscous to the skillet and raise the heat to medium, stirring to toast for 4-5 minutes.

Add water, a cinnamon stick, cumin, cardamom, salt, and freshly ground black pepper to the skillet and bring to a boil.

Reduce heat to low, cover, and cook for 10 minutes.

After 10 minutes, add 2 tablespoons of mint, pistachios, apricots, and lime juice to the couscous and stir.

Cover and let cook for another 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens