Monday, May 4, 2009

Apricot couscous

This is a delightful mix to serve with fish or chicken. We had it over fresh baby spinach, and it can easily be the basis of a vegetarian meal as well.

Apricot Couscous

Olive oil
3 scallions, sliced
1/2 t cumin seeds, ground
1/2 c dried apricots, chopped
1 T fresh ginger, minced
2 T lemon juice
1 1/4 c water
1 c couscous
Salt and pepper
1/4 c chopped toasted cashews
More olive oil

Heat oil in a large saucepan over medium heat. Add scallions through ginger, stirring until softened. Add lemon juice and water and bring to a boil. Stir in couscous; remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork. Serve with the couscous, topped with a drizzle of olive oil and cashews.

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