COUSCOUS WITH DRIED APRICOTS, CURRANTS AND PISTACHIOS (for six)
2-1/4 cups water
1/8 cup extra-virgin olive oil
1-1/2 cinnamon sticks
¾ teaspoon ground cumin
1-1/4 teaspoons coarse salt
1/2 cup chopped dried apricots
one 10-ounce box couscous (1-1/2 cups)
½ cup dried currants
½ cup shelled natural pistachios, lightly toasted, cooled and chopped coarse
1-1/2 tablespoons chopped fresh mint leaves
- In a 3-quart saucepan bring the water, oil, cinnamon, cumin, salt and apricots to a boil. Stir in couscous and let stand, covered, off heat, for 5 minutes. Fluff couscous with a fork and transfer to a jelly roll pan to cool as quickly as possible. Cool completely and break up any large clumps with your fingers. Couscous may be made 1 day ahead and chilled, covered. Return to room temperature before proceeding.
- Fluff couscous with a fork again and stir in currants, pistachios, mint and salt and pepper to taste.
from The Best of Gourmet, 1997
SERVE WITH: Djaj m’ammar bil kesksou (Moroccan roasted whole chicken with cinnamon honey glaze)