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Israeli Couscous with Pistachios and Apricots.

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 2 cups Israeli couscous
  • 2 1/2 cups water
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • several pinches of freshly ground black pepper
  • 1/2 tsp salt
  • zest from 1 lime
  • 1/4 cup chopped fresh mint
  • 1/2 cup chopped dried apricots chopped to the size of raisins
  • 1/2 cup shelled pistachios
  • juice from 1/2 lime

Instructions

  1. Preheat a large heavy bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minute. Add the couscous, raise the heat to medium, and stir pretty constantly for 4 to 5 minutes; the couscous should start to toast. Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 T of the mint, and the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 minutes more. At this point, the water should be thoroughly absorbed. Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.