Couscous with Currants, Dried Apricots and Pine Nuts

  • Yield : 10 to 12 servings
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m
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  • 3 cups couscous
  • 4 1/2 cups boiling water or chicken broth
  • 3/4 cup dried currants
  • 1 cup dried apricots, diced
  • 3/4 cup toasted pine nuts
  • Zest of a lemon
  • Juice of 1/2 lemon
  • 1/4 cup olive oil
  • Salt and pepper
  • Cayenne, to taste
  • 5 to 6 scallions, thinly sliced
  • 3/4 cup fresh mint leaves, finely sliced


Step 1

In a large bowl combine couscous and boiling water. Cover with plastic wrap and allow to steam for 5 minutes. Fluff couscous with a fork, breaking apart clumps with fingertips. Stir in currants, apricots, and pine nuts and set aside. In a small bowl whisk together the zest, juice, olive oil, salt, pepper and cayenne. Drizzle mixture over the couscous and toss to combine. Couscous can be made up to this point 1 to 2 days in advance. Store in an airtight container and refrigerate. Stir in the scallions. Transfer to a serving platter and garnish with mint.

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