Apricot couscous

  • Extra-virgin olive oil
  • 1 small red onion, small dice
  • 30g dried apricots, coarsely chopped
  • 35g whole almonds toasted, coarsely chopped
  • 170g couscous
  • 350ml chicken stock, warm
  • Pinch lemon zest
  • 2 spring onions, green parts only
  • 20g fresh mint leaves, roughly chopped
  • 1/2 bunch fresh coriander leaves, roughly chopped plus leaves for garnish
  • Salt and freshly ground black pepper
View metric measurements
1) In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant.

2) Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 mins, then uncover and add the spring onions, mint, and coriander.

3) Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

4) Serve family-style on a large platter and garnish with fresh coriander.

Rule the Kitchen with More Recipe Faves

Brick Chicken with Apricot Couscous
Brick Chicken with Apricot Couscous
Time
60
Serves
4
Difficulty
Med
Moroccan Couscous
Moroccan Couscous
Time
30
Serves
6
Difficulty
-
Sweet couscous with nuts and dried fruit
Sweet couscous with nuts and dried fruit
Time
2
Serves
4-6
Difficulty
Easy
Herb-apricot chicken
Herb-apricot chicken
Time
18
Serves
6
Difficulty
Easy
Sicilian harvest salad
Sicilian harvest salad
Time
1
Serves
4
Difficulty
Med
Apricot amaretto sauce
Apricot amaretto sauce
Time
8
Serves
475ml
Difficulty
Easy