Spiced Couscous with Apricots

Name: Spiced Couscous with Apricots
Yield: 4–6 Servings
Cuisine: North African
Ingredients: ½ tsp ground turmeric; Salt; 2⅔ cups (21 fl oz/645 ml) chicken broth or water; 2⅔ cups (21 fl oz/645 ml) chicken broth or water; 2 Tbsp fresh lemon juice; ½ cup (¾ oz) chopped fresh mint; ¼ cup dried currants; 1 tsp finely grated orange zest; ⅔ cup (3 oz/90 g) slivered almonds; ⅓ cup (2 oz/60 g) dried apricot halves, cut into thin slivers; ⅓ cup (2 oz/60 g) dried apricot halves, cut into thin slivers; 2 Tbsp olive oil; 2 cups (12 oz/375 g) instant couscous; Freshly ground black peppercorns

Preparation info

4–6
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Turmeric is often mixed with other spices to create an aromatic blend for the highly spiced foods of the region. But it is also delicious on its own, and this recipe showcases the spice’s unique, subtle flavor and bold yellow color. Serve this as an accompaniment to a tagine or stew or alongside roasted meats, poultry, or fish.

Ingredients

⅔ cup (3 oz/90 g) slivered almonds
2

Middle East
Side dish
Spicy
Vegan
North Africa

Method

Preheat oven to 350°F (180°C). Spread almonds in a single layer on a baking sheet and toast, stirring once or twice, until golden, 8–10 minutes