Food & Cooking Recipes Ingredients Pasta and Grains Olive, Apricot, and Pistachio Couscous 3.0 (11) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner. Ingredients 1 ¼ cups water 1 teaspoon coarse salt ½ ounce (1 tablespoon) unsalted butter ¼ 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 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. Rate it Print