Monday, March 29, 2010

Sweet and Crunchy: Apricot and Almond Couscous

I can't believe how long it's been seen I've sat down and planned out a week of meals for dinner. Shameful really because I know planning ahead will save me time and money. And since when don't I like to do that? So, while enjoying my morning coffee yesterday I drew up a menu, made a list of ingredients and flagged all the recipes that I'll need for the week.

First on the menu is this couscous pilaf with apricots, almonds, mint and cilantro. This is a tasty dish because it has the sweetness of dried fruit and the crunchiness of almonds. The same reason people like Skor bars so much. Sweet and crunchy.

Try pairing couscous with apricots and almonds with Alive Magazine's recipe for Grilled Green Asparagus with Maple Mustard Vinaigrette or Guilty Kitchen's Dijon Rosemary Chicken.

Couscous with Apricots and Almonds (serves 4)
Adapted from Whole Foods Market's Apricot Couscous

1 1/2 cups water
1 1/2 cups couscous
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 extra-virgin olive oil
salt and pepper to taste

In a small pot, bring water to a boil. Place couscous in a heat-proof medium bowl; pour boiling water 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 together diced apricots and almonds, lemon juice, green onions, mint, cilantro and garlic. Add couscous, olive oil and salt to taste. Toss gently to combine.

RELATED RECIPES--------------------------------------------------------------------------

Bulgur Salad with Kale, Salami and Olives

If you like couscous then you'll also like bulgur. Try this side dish salad with bulgur, kale, olives and your favorite salami.

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