Olive, Apricot, and Pistachio Couscous

One of the easiest dish you can make, and crowd-pleaser. Serve it with Tagine or grilled/roasted meat, fish and seafood. YUMMY!

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

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.

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.

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.

She said," green, moroccan olives".

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