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.


  • 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


  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.

Related Articles