couscous with apricots and toasted almonds

By sweet enough • January 7, 2010 • 0 Comments

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Author Notes: this is my go-to couscous recipe when I'm serving chicken or fish. you can substitute the apricots and almonds for another dried fruit or nut of your choice (like cranberries, currents and pine nuts). - sweet enough

Serves 4

2 tablespoons unsalted butter
2 shallots, minced
1 cup couscous
1 cup homemade chicken or vegetable stock
1/2 teaspoon salt
1/3 cup unsulfurated dried apricots
1/3 cup sliced almonds, lightly toasted
2 tablespoons flat leaf parsley, finely chopped

place butter and shallots in a saucepan and cook over medium heat for 2-3 minutes. do not brown.
add chicken or vegetable stock and bring up to a boil. remove from heat and add couscous, salt and apricots. cover for 10-15 minutes. fluff with a fork and add the almonds and parsley.