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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews (7)

11 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
03/13/2018
One of the easiest dish you can make, and crowd-pleaser. Serve it with Tagine or grilled/roasted meat, fish and seafood. YUMMY!
Rating: Unrated
01/25/2009
hi toni, it's cardamon. do u have the shrimp recipe you discussed - or what i the name? my b-friend loves shrimp. thx
Rating: Unrated
01/23/2009
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.
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Rating: Unrated
01/23/2009
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.
Rating: Unrated
01/23/2009
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.
Rating: Unrated
01/22/2009
She said," green, moroccan olives".
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Rating: Unrated
01/22/2009
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