Author Notes
I’ve never been a huge couscous fan. But I thought I’d give this category a shot anyway. I wanted to create something a little more flavorful since couscous can be pretty lackluster. So I looked to my bible for inspiration (The Flavor Bible, that is) and found many complimentary flavors that might work, with couscous as the blank canvas. Truthfully, this recipe needs something else; maybe a crunch factor, like sliced almonds. Or maybe some nicely grilled lamb chops on the side. As much as I’m not in love with this recipe, it was fun putting the flavors together. And the pictures came out pretty nice, too. Thankfully, my 13-year-old daughter helps me choose which pictures to post, otherwise I’d spend an eternity trying to pick the best one. Goes something like this: “Em, which one looks better - #1 or #2?” And down the line we go, because undoubtedly, there will be several shots of the same dish. Sort of like when you’re at the eye doctor’s getting a new prescription and he’s flipping the lenses back and forth, back and forth, asking you which one is clearer. —mrslarkin
Ingredients
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1 1/2 cups
coconut milk (I used 1/2 light & 1/2 full-fat coconut milk)
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1/2 teaspoon
anise seed
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1 cup
Israeli couscous
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pinch of salt
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5
dried apricots, diced
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1/2 tablespoon
chopped mint
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1/2 tablespoon
chopped cilantro
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1
scallion, sliced, white and dark green sections only
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1/2 teaspoon
lime zest
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juice of 1/4 lime
Directions
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Pour coconut milk into saucepan, add anise seed, and heat to nearly boiling. It will start to bubble and spurt. Careful - don't scorch the bottom!
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Reduce heat to simmer, add couscous and pinch of salt. Cover with lid. Cook for 10 to 15 minutes, stirring occasionally, until couscous is plump and pulls away from sides of saucepan. Let cool slightly.
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Add remaining ingredients and combine. Serve room temperature.
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