This delightful couscous dish combines the sweetness of dried apricots with the freshness of green onions, creating a flavorful and light side that pairs perfectly with various main courses.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Couscous | 1 1/3 cup | |
Stock | 1 1/3 cup | or water |
Dried Apricots | 1/2 cup | |
Green Onion | 2 2/3 | |
Olive Oil | 2 tbsp | extra virgin |
Salt | 1 1/3 tsp |
PREPARATION
Measure the couscous and lay it out in a large baking tray.
The larger the better here. If you don’t have a glass one, use a rimmed baking sheet. More surface area helps the couscous to not become sticky and clumpy.
Slice the green onions
and chop the apricots in half. Add the oil to a pan over low heat and cook the green onions until just tender, 2 minutes. Add the apricots, water or stock and the salt, bring to a boil.
Immediately pour the liquid
over the couscous and cover with plastic wrap. Let sit undisturbed for at least ten minutes. Remove the plastic and fluff gently with a fork to separate all of the grains. I like to think of it as raking the couscous, fluffing each layer at a time. Place in a bowl and serve alongside Moroccan Chicken Thighs!