Best 14 Toasted Israeli Couscous With Dried Apricots Recipes

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Embark on a culinary journey to the heart of Israeli cuisine with our toasted Israeli couscous recipe, a delightful dish that tantalizes the taste buds with a symphony of flavors and textures. This versatile dish, also known as pearl couscous, forms the base of our culinary exploration, offering endless possibilities for creating delectable meals. Discover the art of toasting couscous to perfection, unlocking its nutty aroma and enhancing its chewy texture. Our recipe guide includes variations to suit diverse dietary preferences, including a vegan option bursting with the vibrant flavors of sun-dried tomatoes and a gluten-free version that caters to those with celiac disease or gluten sensitivities. Whether you seek a hearty main course or a delectable side dish, our toasted Israeli couscous recipes will elevate your dining experience.

Let's cook with our recipes!

APRICOT COUSCOUS



Apricot Couscous image

Provided by Tyler Florence

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

COUSCOUS WITH PISTACHIOS AND APRICOTS



Couscous with Pistachios and Apricots image

A Moroccan-inspired couscous side with pistachios and dried apricots

Provided by Elise Bauer

Categories     Salad     Side Dish     Quick and Easy

Time 30m

Yield 6

Number Of Ingredients 9

1/2 cup chopped red onion
1/4 cup lemon juice
1 10-ounce box of couscous, about 1 1/3 cups
2 tablespoons extra virgin olive oil, divided
1 teaspoon salt, plus more to taste
1/2 cup shelled raw pistachios*
10 dried apricots, chopped
1/3 cup chopped parsley
Optional 2 teaspoons harissa, prepared or homemade (see this Paula Wolfert harissa recipe )

Steps:

  • Soak chopped onion in lemon juice: Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.
  • Toast pistachios: Toast the pistachios in a small pan on medium-high heat until lightly browned and fragrant. (Take care when toasting nuts, they can burn quickly if you don't pay attention!) Remove from heat and place into a small bowl to cool.
  • Cook the couscous: Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.

Nutrition Facts : Calories 223 kcal, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 406 mg, Sugar 8 g, Fat 9 g, ServingSize Serves 4-6 as a side dish, UnsaturatedFat 0 g

APRICOT-CRANBERRY ISRAELI COUSCOUS



Apricot-Cranberry Israeli Couscous image

Israeli couscous, also known as pearl couscous, is a bit chewy, a little bit nutty, and tastes nothing like traditional couscous. This has an appealing fruity flavor and is a tasty, satisfying side dish to just about any main course. We particularly enjoy it with fish.

Provided by lutzflcat

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon unsalted butter
1 cup Israeli couscous
1 cup low-sodium chicken broth
½ cup orange juice
⅓ cup finely chopped dried apricots
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh mint

Steps:

  • Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
  • Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
  • Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 16.7 g, Cholesterol 8.6 mg, Fat 3.1 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 30.2 mg, Sugar 13.5 g

TOASTED ISRAELI COUSCOUS WITH DRIED APRICOTS



Toasted Israeli Couscous with dried apricots image

Just 5 ingredients

Provided by judy wellington

Categories     Pasta Sides

Time 30m

Number Of Ingredients 7

2 Tbsp lemon-flavored olive oil, plus more as needed
2 c israeli couscous
1/4 c shelled, unsalted, roasted pistachio nuts, coarsely chopped
2 1/4 c hot water
kosher salt and freshly cracked black pepper
6 dried turkish apricots, chopped
2 scallions, sliced

Steps:

  • 1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste and bring to a boil. Reduce the heat to a simmer, cover and cook until the liquid is absorbed, about 10 minutes.
  • 2. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasonings. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT



Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

  • In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

COUSCOUS WITH PISTACHIOS, APRICOTS AND CRANBERRIES



CousCous with Pistachios, Apricots and Cranberries image

This simple shallot vinaigrette over couscous is delicious served either warm or at room temperature for a favorite side dish or vegetarian main dish made straight from simple pantry staples.

Provided by Heidi

Number Of Ingredients 10

2 cups Israeli or pearl couscous
2 cups dried fruit (such as apricots, cranberries or dried cherries, chopped into bite size pieces)
3/4 cup chopped pistachios
1/4 cup mint (chopped)
1/3 cup extra virgin olive oil
2 tablespoons minced shallots
2 teaspoons Dijon mustard
2 tablespoons golden balsamic vinegar
1-2 teaspoons honey (to taste)
Kosher salt and freshly ground black pepper

Steps:

  • Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the chopped fruit, pistachios and mint. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the coucous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS



Israeli Couscous with Apples, Cranberries and Herbs image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Steps:

  • For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
  • For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

TOASTED ISRAELI COUSCOUS SALAD WITH GRILLED SUMMER VEGETABLES



Toasted Israeli Couscous Salad with Grilled Summer Vegetables image

Provided by Bobby Flay

Yield 12 servings

Number Of Ingredients 17

1/2 cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil
Salt and freshly ground pepper
2 green zucchinis, quartered lengthwise
2 yellow zucchinis, quartered lengthwise
6 spears asparagus, trimmed
12 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons olive oil
1 pound Israeli couscous
2 cups vegetable stock, heated
Hot water, to cover

Steps:

  • In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.

Nutrition Facts : Calories 276 calorie, Fat 11.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 141 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams

TOASTED ISRAELI COUSCOUS



Toasted Israeli Couscous image

Provided by Claire Robinson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons lemon-flavored olive oil, plus more as needed
2 cups Israeli couscous
1/4 cup shelled unsalted roasted pistachios, coarsely chopped
2 1/4 cups hot water
Kosher salt and freshly cracked black pepper
6 dried Turkish apricots, chopped
2 scallions, sliced

Steps:

  • Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
  • Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

COUSCOUS WITH DRIED APRICOTS AND PISTACHIOS



Couscous with Dried Apricots and Pistachios image

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

3 cups water
4 1/2 tablespoons extra-virgin olive oil
2 teaspoons salt
1 1/2 10-ounce boxes couscous (about 2 1/4 cups)
1 1/4 cups (about 7 ounces) dried apricots, thinly sliced
2 1/4 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 1/4 cups (about 4 ounces) unsalted pistachios, toasted, chopped
3/4 cup chopped green onions
6 tablespoons thinly sliced fresh basil

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



Israeli Couscous With Pistachios and Apricots image

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

2 tablespoons vegetable oil
3 garlic cloves, minced
2 cups israeli couscous
1 cinnamon stick
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
2 -3 pinches black pepper, several pinches
1/2 teaspoon salt
2 1/2 cups chicken broth
1 lime, zest of
1/4 cup mint, fresh and chopped and divided
1/2 cup dried apricot, chopped to raisin size
1/2 cup pistachios, shelled
1/2 lime, juice of

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 SALAD WITH DRIED APRICOTS AND PRESERVED LEMON



Couscous Salad With Dried Apricots and Preserved Lemon image

While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.

Provided by Melissa Clark

Categories     easy, quick, salads and dressings

Time 15m

Yield 12 servings

Number Of Ingredients 13

3 cups Israeli (pearl) couscous, whole-wheat or regular
1 1/2 teaspoons cumin seeds
2 tablespoons sherry vinegar or white wine vinegar
3/4 teaspoon coarse kosher salt, more to taste
1/2 teaspoon black pepper
3/4 cup chopped dried apricots
3/4 cup torn fresh mint leaves
2/3 cup coarsely chopped fresh dill
2/3 cup extra-virgin olive oil, more to taste
1/2 cup chopped scallion, white and light-green parts
2 1/2 tablespoons chopped preserved lemon
Fresh lemon juice, to taste
Chopped pistachio nuts, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
  • Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams

COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS



Couscous with Dried Apricots, Currants, and Pistachios image

Categories     Side     High Fiber     Currant     Apricot     Mint     Pistachio     Chill     Cinnamon     Couscous     Gourmet

Yield Serves 16 as part of a buffet

Number Of Ingredients 10

4 1/2 cups water
1/4 cup extra-virgin olive oil
3 cinnamon sticks, halved
1 1/2 teaspoons ground cumin
2 1/2 teaspoons coarse salt
1 cup chopped dried apricots
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currants
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3 tablespoons chopped fresh mint leaves

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.

TOASTED ISRAELI COUSCOUS WITH PINE NUTS AND PARSLEY



Toasted Israeli Couscous with Pine Nuts and Parsley image

Categories     Nut     Side     Sauté     Pine Nut     Fall     Winter     Couscous     Parsley     Bon Appétit

Number Of Ingredients 9

5 tablespoons butter, divided
2/3 cup pine nuts (about 3 1/2 ounces)
2/3 cup finely chopped shallots
3 cups (16 ounces) Israeli toasted couscous
1 large cinnamon stick
2 fresh or dried bay leaves
3 3/4 cups canned low-salt chicken broth
1 teaspoon salt
1/2 cup minced fresh Italian parsley

Steps:

  • Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add pine nuts and stir until golden brown, about 8 minutes. Transfer to small bowl.
  • Melt remaining 4 tablespoons butter in same pan over medium heat. Add shallots and sauté until golden, about 10 minutes. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

Tips:

  • To achieve the perfect toasted Israeli couscous, use a large skillet over medium-high heat. This will help the couscous toast evenly and prevent it from burning.
  • Stir the couscous frequently while toasting. This will help ensure that all of the grains are evenly toasted and prevent them from clumping together.
  • Use a variety of dried fruits and nuts to add sweetness, crunch, and flavor to the couscous. Some popular options include dried apricots, cranberries, raisins, almonds, and pistachios.
  • Fresh herbs, such as parsley, cilantro, and mint, can add a refreshing brightness to the couscous. Stir them in just before serving.
  • For a more flavorful dish, use a flavorful broth or stock to cook the couscous. Chicken broth, vegetable broth, or beef broth are all good options.

Conclusion:

Toasted Israeli couscous with dried apricots is a versatile and flavorful side dish that can be enjoyed with a variety of meals. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a quick and easy weekday meal or a special dish for a dinner party, toasted Israeli couscous with dried apricots is sure to please.

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