Best 5 Couscous With Dried Apricots And Pistachios Vegan Recipes
Embark on a culinary adventure with this tantalizing couscous dish, a symphony of flavors and textures that will delight your palate. This delectable recipe blends the wholesome goodness of couscous with the vibrant sweetness of dried apricots and the nutty crunch of pistachios, creating a harmonious balance that is both satisfying and refreshing. As you savor each bite, the delicate spices of cumin and coriander dance on your tongue, adding a touch of warmth and depth.
This recipe offers two delightful variations to cater to your preferences. The first variation incorporates succulent chunks of roasted butternut squash, adding a velvety sweetness and a pop of color to the dish. This hearty and nutritious combination is perfect for a wholesome and comforting meal. The second variation introduces a burst of freshness with crisp and juicy cucumber, providing a refreshing contrast to the warm spices. Both variations are equally enticing and offer a unique culinary experience.
COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS (VEGAN)
From Bon Appetit, June 1996. For an even healthier version, use whole wheat couscous instead. Accompaniment to chicken, shrimp, grilled tofu, etc. Makes a large serving ideal for your next picnic or potluck!
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth, olive oil and salt in medium size saucepan. Bring to boil.
- Combine the couscous, dried apricots and spices in a large serving bowl. Add the boiling water. Cover immediately and let stand until the water is absorbed; approximately 5 minutes.
- Uncover couscous and fluff with fork. Cool.
- Bring salad to room temperature and stir in the pistachios, green onions and basil ribbons.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 333.2, Fat 13.3, SaturatedFat 1.7, Sodium 472.5, Carbohydrate 46.7, Fiber 5.4, Sugar 10.9, Protein 8.9
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!
Provided by CaliforniaJan
Categories Grains
Time 25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
Nutrition Facts : Calories 112.7, Fat 7, SaturatedFat 0.9, Sodium 367.3, Carbohydrate 12.3, Fiber 1.9, Sugar 9.5, Protein 2.2
COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS
Categories Fruit Nut Side Quick & Easy Low Cal High Fiber Dinner Lunch Apricot Tree Nut Pistachio Healthy Couscous Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 10
Number Of Ingredients 10
Steps:
- Combine water, oil and salt in medium saucepan; bring to boil. Combine couscous, apricots and spices in large bowl. Add boiling liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
- Mix nuts, green onions and basil into couscous. Season with salt and pepper.
ISRAELI COUSCOUS WITH PISTACHIOS AND APRICOTS
This recipe was adapted from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. It sounds good to me, but I love cardamom and cinnamon. Thank you Citruholic and LA Kate for your helpful reviews! Use Veggie broth if you prefer.
Provided by WiGal
Categories Turkish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a large heavy bottomed skillet over medium-low heat.
- Place the garlic and oil in the pan and saute for 1 minute.
- Add the couscous, raise the heat to medium, and stir constantly for 4 minutes; the couscous should start to toast-- add the cinnamon stick, cumin, cardamom, pepper, and salt to toast a bit-KEEP stirring for another one to two minutes.
- Add broth and lime zest.
- Raise the heat and bring to a boil.
- Once the mixture is boiling, lower the heat again to as low as possible and cover.
- In about 10 minutes, most of broth should have been absorbed.
- Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.
- Stir, cover again, and cook for 5 more minutes.
- At this point, the broth should be thoroughly absorbed.
- Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
Tips:
- Soaking the dried apricots in hot water before using helps to plump them up and make them more flavorful.
- Toasting the pistachios in a dry skillet over medium heat for a few minutes enhances their flavor and adds a nice crunch to the dish.
- Use a light olive oil or vegetable oil for the dressing to avoid overpowering the delicate flavors of the couscous, apricots, and pistachios.
- Season the couscous with salt and pepper to taste, and add a squeeze of lemon juice for a bit of brightness.
- Serve the couscous warm or at room temperature, garnished with additional pistachios and fresh herbs such as mint or cilantro.
Conclusion:
This vegan couscous salad with dried apricots and pistachios is a light and refreshing dish that is perfect for a summer meal. It is packed with flavor and texture, and it is also very easy to make. The couscous is cooked in a flavorful broth, and then it is tossed with dried apricots, pistachios, and a tangy dressing. This salad is a great way to use up leftover couscous, and it is also a healthy and delicious option for a packed lunch or potluck.
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