Toasted Israeli Couscous

PREP TIME: 10

COOK TIME: 20

SERVES: 4

Ingredients

  • 2 tablespoons lemon-flavored olive oil, plus more as needed 
  • 2 cups Israeli couscous
  • 1/4 cup shelled unsalted roasted pistachios, coarsely chopped
  • 2 1/4 cups hot water
  • Kosher salt and freshly cracked black pepper
  • 6 dried Turkish apricots, chopped
  • 2 scallions, sliced

Directions

  1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes.
  2. Add the water, season with salt and pepper, to taste, and bring to a boil.
  3. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.  
  4. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.