Israeli Couscous With Pistachios And Apricots

---

This recipe was adapted from veganomics: the ultimate vegan cookbook. they write that it is turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper. it sounds good to me, but i love cardamom and cinnamon. thank you citruholic and la kate for your helpful reviews! use veggie broth if you prefer.

---

Steps

---

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 constantly for 4 minutes.

---

The couscous should start to toast-- add the cinnamon stick , cumin , cardamom , pepper , and salt to toast a bit-keep stirring for another one to two minutes.

---

Add broth 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 broth should have been absorbed.

---

Add 2 tablespoons of the mint , and the apricots , pistachios , and lime juice.

---

Stir , cover again , and cook for 5 more minutes.

---

At this point , the broth should be thoroughly absorbed.

---

Remove the cinnamon stick , fluff the couscous with a fork , garnish with the remaining mint , and serve.

---

Ingredients

---

vegetable oil, garlic cloves, israeli couscous, cinnamon stick, ground cumin, ground cardamom, black pepper, salt, chicken broth, lime, zest of, mint, dried apricot, pistachios, lime, juice of