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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

Source: Martha Stewart Living, February 2009


  • 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


  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.


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