Friday, April 15, 2011

Couscous with Apricot and Mint


1 1/2 cups chicken broth or water
1 1/2 cups couscous
1 small shallot
1 clove garlic, minced
10 dried apricots, chopped
3/4 cup sliced almonds, toasted
3 tablespoons fresh lemon juice
3 green onions, green parts only, chopped
1 cup fresh mint leaves, chopped
2 handfuls fresh cilantro leaves, chopped
2 cloves garlic, minced
2 tablespoons lemon zest, finely grated
1 tablespoon extra-virgin olive oil
Sea salt


In a small pot, drizzle olive oil and saute onion and garlic. Add chicken broth and bring to a boil. Place couscous in a heat-proof medium bowl; pour boiling broth over it and stir with a fork to combine. Cover and let stand for 10 to 15 minutes, then uncover and fluff with a fork. In a large bowl, mix apricots, almonds, lemon juice, green onions, mint, cilantro, garlic and lemon zest. Add couscous, olive oil and salt to taste. Toss gently to combine.

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