Toasted Israeli Couscous

1. 1

   Heat the oil in a saucepan over medium heat.

2. 2

   Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes.

3. 3

   Add the water, season with salt and pepper, to taste, and bring to a boil.

4. 4

   Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.

5. 5

   Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning.

6. 6

   Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.