Israeli Couscous with Pistachios and Apricots
Bright, flavorful, and packed with texture, this Israeli Couscous with Pistachios and Apricots recipe is a vibrant twist on a classic side dish. Toasted Israeli couscous forms the base, offering a nutty, tender bite that pairs beautifully with the sweetness of chopped dried apricots and the crunchy richness of toasted pistachios. Fresh parsley and mint bring a burst of herbal freshness, while a zesty lemon dressing infused with ground cumin ties it all together for a perfect balance of savory, tangy, and sweet. Ready in just 25 minutes, this versatile dish can be served warm, room temperature, or chilled—making it an excellent choice for potlucks, picnics, or as a refreshing light dinner. Perfectly elegant yet simple, this couscous salad is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 1 cup Israeli couscous
- 1.5 cups Water
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 cup Dried apricots
- 0.5 cup Shelled pistachios
- 0.25 cup Fresh parsley
- 0.25 cup Fresh mint
- 1 whole Lemon (juice and zest)
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Black pepper
Instructions
Start by preparing the apricots: finely chop the dried apricots and set aside.
Roughly chop the parsley and mint leaves, removing the stems. Set aside.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the Israeli couscous and toast for 3 minutes, stirring often, until golden and fragrant.
Add 1.5 cups of water and 0.5 teaspoons of salt to the couscous. Bring to a boil, then reduce the heat to low and cover. Simmer for 10 minutes, or until the couscous is tender and the water has been absorbed.
In a small skillet over medium heat, toast the pistachios for 2–3 minutes until fragrant. Remove from heat and allow to cool slightly before roughly chopping.
In a large mixing bowl, combine the cooked couscous, chopped apricots, toasted pistachios, parsley, mint, and cumin.
Add the juice and zest of one lemon, the remaining tablespoon of olive oil, and 0.25 teaspoons of black pepper. Mix everything together gently but thoroughly.
Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference.
Serve warm, at room temperature, or chilled as a side dish or a light main course.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 23.0 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
