**This is not a gluten-free recipe and was posted before I eliminated gluten from my diet. Quinoa or millet could be substituted for the couscous for a gluten-free option.**
Whole wheat couscous with apricots and pistachios (adapted from Mark Bittman's "How to Cook Everything")
1 cup veggie broth
1 Tbsp olive oil
pinch of salt
1 tsp cinnamon
1/2 tsp cardamom
1 cup whole wheat couscous
6 dried apricots, diced
1/4 cup roasted pistachios
Bring broth, oil, salt, cinnamon, and cardamom to a boil in a small saucepan. Stir in couscous, remove pan from heat, cover, and let sit for 5 min. Then fluff the couscous with a fork and stir in apricots and pistachios. Serves 4.
This was good hot, but great cold. Or perhaps letting the flavors gel together overnight made it better, but after taking a bite of the leftovers straight out of the refrigerator, I never bothered to heat it up. It's simple, but was a good way for me to mix up my grain repertoire on a night when I didn't have much time to spend cooking.
2 comments:
When it comes to couscous, I've become a big fan of the Israeli variety -- I love the texture (though, no nutty flavor). I've never seen it in a WW variety... have you?
I've never seen WW Israeli couscous in a store, but I see that it's available online. I bet that would be amazing!
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