| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 4 1/2 |
tb |
Extra-virgin olive oil |
| 2 |
ts |
Salt |
| 1 1/2 |
|
Boxes; (10-oz) couscous (about 2 1/4 cups) |
| 1 1/4 |
c |
(about 7 ounces) dried apricots; thinly sliced |
| 2 1/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground allspice |
| 1 1/4 |
c |
(about 4 ounces) unsalted pistachios; toasted, chopped |
| 3/4 |
c |
Chopped green onions |
| 6 |
tb |
Thinly sliced fresh basil |
INSTRUCTIONS
Toasted pistachios, apricots, cinnamon and allspice bring great flavor to
this accompaniment for the chicken.
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.
10 Servings.
Bon Appétit June 1996
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998
A Message from our Provider:
“Do you want to know the master planner? God!”