Apricot Curried Cous-Cous – a delicious recipe with Mustard Seeds, Cardamom Seeds, Curry, Shallot, Garlic, give. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast the couscous, cardamom and mustard seeds in 1-tablespoon olive oil till golden brown. Add 2 cups of water bring to a boil then turn down to a simmer until all the water is evaporated. Remove from heat and Remove all the cardamom seeds from the Couscous
2
Chop up greens into small pieces being sure to rinse any dirt off of them let dry.
3
Combine 2 tablespoons oil, shallot, curry powder, and apricots. Let cook until the shallots are clear and apricots are softer then when you started. Remove from heat
4
With the remaining oil add the garlic and a pinch of salt cook until soft but not brown, add the greens. Cook Greens until wilted. Add the curry mixture to the greens and mix until combined.
5
Mix the Couscous and greens together until evenly coated with the curry mixture. Garnish with Pistachios.
6
Can be eaten as a hot side or cold salad.
171
kcal
Calories
15
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup Israeli Cous-Cous, 1 teaspoon Mustard Seeds, 5 Cardamom Seeds, 2 tablespoons Curry Powder, and more.
Yes, Apricot Curried Cous-Cous falls under the General 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.
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