Gaziantep Pistachio and Apricot Couscous
This Gaziantep Pistachio and Apricot Couscous recipe is an aromatic and flavorful dish that combines fluffy couscous with the rich taste of pistachios and the sweet tang of apricots, inspired by the vibrant cuisine of the Mediterranean.
Equipment
- Medium saucepan
- Fork
- Small skillet
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 1 cup Couscous 180g
- 1 1/4 cup Chicken or Vegetable Broth 300ml
- 1/2 cup Dried Apricots 90g, chopped
- 1/2 cup Shelled Pistachios 60g, roughly chopped
- 2 tbsp Olive Oil 30ml
- 1/4 cup Fresh Parsley 15g, finely chopped
- 2 tbsp Lemon Juice 30ml
- 1/2 tsp Cinnamon 1g
- 1/2 tsp Salt 2.5g
- 1/4 tsp Black Pepper 0.5g
Instructions
- In a medium saucepan, bring the chicken or vegetable broth to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let it sit for 5 minutes or until the liquid is absorbed.
- Fluff the couscous gently with a fork to separate the grains and allow steam to escape.
- In a small skillet over medium heat, toast the chopped pistachios until fragrant, being careful not to burn them. This should take about 3 minutes. Set aside to cool.
- In a large mixing bowl, combine the fluffed couscous with the toasted pistachios and chopped apricots.
- In a separate small bowl, whisk together the olive oil, lemon juice, cinnamon, salt, and black pepper to create a dressing.
- Pour the dressing over the couscous mixture and toss until everything is well coated.
- Garnish with the freshly chopped parsley and give the couscous a final stir before serving.
Notes
For a vegan version of this recipe, ensure to use vegetable broth.
The couscous can be served warm or at room temperature, making it a versatile side dish for various occasions.
If desired, add a pinch of ground cardamom for an extra layer of complexity to the flavor profile.