Apricot Couscous Recipe

Name: Apricot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup blanched whole almonds; 2 Tbs. olive oil or ghee; 2 stalks celery, diced; 1 cup uncooked couscous; 2 cups low-sodium vegetable broth or water; 1/2 cup thinly sliced dried apricots (3 1/2 oz.); 1/2 tsp. salt; 1/2 tsp. ground cinnamon; 1/2 tsp. crushed cardamom seeds; Pinch of asafetida (optional)

Servings: persons

1
Preheat oven to 350F.
2
Spread almonds in small baking pan.
3
Bake, stirring every 5 minutes, until lightly toasted, 15 to 20 minutes.
4
Immediately transfer to plate to cool.
5
Meanwhile, in medium saucepan, heat oil over low heat.
6
Add asafetida if desired and cook, stirring often, until fragrant, about 30 seconds.
7
Add celery and cook 5 minutes.
8
Add couscous and cook, stirring, 2 minutes.
9
Stir in broth, dried apricots, salt, cinnamon and cardamom.
10
Increase heat to high and bring to a boil.
11
Reduce heat to low, cover and simmer until liquid is absorbed and couscous is tender, about 15 minutes.
12
Add toasted almonds to couscous mixture.
13
Fluff grains with fork and serve.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup blanched whole almonds, 2 Tbs. olive oil or ghee, 2 stalks celery, diced, 1 cup uncooked couscous, and more.

Yes, Apricot Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions