40 minutes
A delightful combination of textures and flavors with Israeli couscous, dried apricots, and shelled pistachios, enhanced with fresh mint and a blend of spices.
tablespoons
Garlic, minced
cloves
Israeli Couscous
cups
cups
each
teaspoons
Ground Cardamom
teaspoons
Black Pepper, freshly ground
pinches
teaspoons
Lime Zest, zested
0 lime
Mint, chopped
cups
Dried Apricots, chopped
cups
cups
Lime Juice, juiced
0 lime
1. Preheat skillet and sauté garlic
Begin by preheating a large heavy-bottomed skillet over medium heat. Pour in the vegetable oil and, once it shimmers, add the minced garlic. Sauté the garlic for about a minute, or until it becomes fragrant and starts to soften.
2. Toast the couscous
Next, add the Israeli couscous to the skillet. Toast the couscous for 4-5 minutes, stirring frequently. You’ll notice the couscous starting to brown, which is exactly what you want.
3. Add water and spices
Once the couscous is nicely toasted, pour in the water and add the cinnamon stick, ground cumin, ground cardamom, freshly ground black pepper, salt, and the zest from one lime. Stir everything together and bring the mixture to a boil. As soon as it starts bubbling, reduce the heat to a simmer and cover the skillet with a lid. Let it cook for about 10 minutes, or until most of the water has been absorbed by the couscous.
4. Add mint, apricots, pistachios, and lime juice
After the water is mostly absorbed, stir in the chopped fresh mint, dried apricots, shelled pistachios, and the juice from half a lime. Cover the skillet again and let it simmer for another 5 minutes.
5. Remove cinnamon stick and fluff couscous
When the water is thoroughly absorbed and the couscous is tender, remove the cinnamon stick. Fluff the couscous gently with a fork to distribute the ingredients evenly. Garnish with the remaining chopped fresh mint for a burst of color and extra freshness. Serve the pilaf warm.
Replace apricots with sun-dried tomatoes, pistachios with pine nuts, and add diced cucumber, cherry tomatoes, feta cheese, and olives. Dress with olive oil, lemon juice, garlic, and fresh oregano.
Keep the apricots, swap pistachios for slivered almonds, and add cooked chickpeas, fresh mint, and a dressing of olive oil, lemon juice, and a touch of cumin.
Add cooked, spiced lamb (cumin, coriander, cinnamon), swap the apricots for dates or raisins, maintain the pistachios, and include carrots and zucchini. Dress with a blend of olive oil, lemon juice, and harissa.
Swap apricots for dried cranberries, pistachios for pecans, add roasted butternut squash, and use a dressing of apple cider vinegar, maple syrup, and thyme.
Replace apricots with mango, pistachios with toasted coconut flakes and macadamia nuts, and add red bell pepper and green onions. Use a dressing of coconut milk, lime juice, and cilantro.
Before cooking, toast the Israeli couscous in olive oil or butter until golden brown to add a deeper flavor and nuttiness.
Use vegetable or chicken broth instead of water for cooking couscous, and consider adding saffron or a cinnamon stick for extra flavor.
Add fresh herbs like parsley, cilantro, or mint at the end of cooking to preserve their color and taste.
Toast pistachios in a dry skillet until fragrant and slightly browned to intensify flavor and add crunch.
Balance the sweetness of dried apricots with the right amount of salt and acidity, adjusting with lemon juice or white wine vinegar as needed.
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