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Olive, Apricot, and Pistachio Couscous

Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.

  • Servings: 4
Olive, Apricot, and Pistachio Couscous

Source: Martha Stewart Living, February 2009

Ingredients

  • 1 1/4 cups water
  • 1 teaspoon coarse salt
  • 1/2 ounce (1 tablespoon) unsalted butter
  • 1/4 cup dried apricots, preferably Turkish, chopped
  • 3 tablespoons coarsely chopped green olives (about 6 large olives)
  • 1 cup couscous
  • 2 tablespoons shelled pistachios, toasted and coarsely chopped
  • 2 tablespoons fresh lemon juice

Directions

  1. Bring water, salt, and butter to a boil in a small saucepan. Add apricots, olives, and couscous, swirling pan to submerge ingredients. Cover, and remove from heat, and let stand for 5 minutes. Stir with fork, then fold in pistachios and lemon juice. Serve immediately.

Reviews (6)

  • cardamon 25 Jan, 2009

    hi toni, it's cardamon. do u have the shrimp recipe you discussed - or what i the name? my b-friend loves shrimp. thx

  • toni48 23 Jan, 2009

    Thank you for the information about the olives. I made this and the Spiced Chicken last night and I found the couscous recipe a little disappointing. It seemed a little bland. I have a Martha recipe for basmati rice that was featured a long time ago with Curried Shrimp that is very flavorful and would be a wonderful accompanient to this recipe. It used onions, cinnamon and cinnamon stick, bay leaf, ground clove and raisins added to the rice.

  • toni48 23 Jan, 2009

    Thank you for the information about the olives. I made this and the Spiced Chicken last night and I found the couscous recipe a little disappointing. It seemed a little bland. I have a Martha recipe for basmati rice that was featured a long time ago with Curried Shrimp that is very flavorful and would be a wonderful accompanient to this recipe. It used onions, cinnamon and cinnamon stick, bay leaf, ground clove and raisins added to the rice.

  • cardamon 23 Jan, 2009

    Hi! just got the olives today! if you call the deli @ Dash Point, Federal Way, WA, Metropolitan Market and ask them the name of the bright green kind of odd looking olive in the front row of the olive bar, with the pits, they are totally delicious and that's the kind I'll bet you should use.

  • jeanyoung 22 Jan, 2009

    She said," green, moroccan olives".

  • toni48 22 Jan, 2009

    Does anyone recall the kind of olives used in this recipe? I cannot pull up the video to hear the variety Martha had referred to. Thanks!

    Toni

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