| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | c | Water |
| 4 1/2 | T | Extra-virgin olive oil |
| 2 | t | 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 | t | Ground cinnamon |
| 1/2 | t | Ground allspice |
| 1 1/4 | c | about 4 ounces unsalted |
| pistachios toasted | ||
| chopped | ||
| 3/4 | c | Chopped green onions |
| 6 | T | Thinly sliced fresh basil |
| Servings. |
INSTRUCTIONS
1998 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. Bon Appétit June 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26,
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Nutrition (calculated from recipe ingredients)
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Calories: 2314
Calories From Fat: 2053
Total Fat: 233.7g
Cholesterol: 610.1mg
Sodium: 5449.9mg
Potassium: 2180.8mg
Carbohydrates: 60.8g
Fiber: 26.6g
Sugar: 26.1g
Protein: 20.5g