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October 18, 2011

Israeli Couscous

I've already posted this recipe buried in my Mediterranean post, but I find it needs repeating because I make this once or twice a week! I love it so much because it's easy, quick, and I can make a batch and it will fill me up as a full meal. It only has 5 ingredients, making it a great go-to recipe for almost anything.

I've tried so many variations of this, but I find that sticking with the recipe is actually my favorite way to have this dish. The lemon-flavored olive oil is important, you can buy it, or make it, but this dish will NOT be the same without it.
Here's the recipe adapted from Claire Robinson.

Prep Time: 10 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 1 as meal, 2 as side

Tbsp Lemon-Flavored Olive Oilplus more as needed
cups Israeli Couscous (Israeli couscous is larger than regular couscous; it can be found with the rice and regular couscous)
1/8 cup Shelled Unsalted Roasted Pistachios,coarsely chopped
1 1/8 cups Hot Water
Kosher Salt And Freshly Cracked Black Pepper
Dried Turkish Apricotschopped
2 Scallionssliced

1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.

2. Remove the lid, stir in the apricots and scallions (I like doing this step when I add the water, resulting in a milder taste from the apricots, but it's up to you), taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top.

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