A Moroccan-inspired couscous side with pistachios and dried apricots
Do you like couscous?
I ate every last semolina granule on my plate.
Especially with grilled chicken.
Elise Bauer
It would be good with aMoroccan chicken taginetoo.
The dried apricots provide sparklettes of sweetness that balance well with the pistachios, lemon, and onions.
This couscous is precooked semolina, which requires only minimal preparation.
Elise Bauer
Cooking raw couscous is a much more involved process, which we do not cover here in this recipe.
Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.
Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant.
(Take care when toasting nuts, they can burn quickly if you don’t pay attention!)
Remove from heat and place into a small bowl to cool.
Put 2 cups of water in a medium saucepan and bring to a boil.
Add one tablespoon of olive oil and one teaspoon of salt to the water.
Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot.
Scoop out the couscous into a large bowl and fluff with a fork.
Stir in the harissa, if using.
Stir in the pistachios, chopped apricots and parsley.
Stir in the red onion and lemon juice.
Add one more tablespoon of olive oil, stir well and add salt to taste.
Serve warm or at room temperature.
