Recipe of the Week: Apricot Couscous

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This refreshing dish is so delish I have been waiting and waiting for the appropriate time of year to post it. I finally saw apricots in the grocery store last week, so all signs pointed to posting "Apricot Couscous". This recipe is another taste tantalizing creation from my dear friend Dona Richwine, RD, MS. With no further ado:

Apricot Couscous

Ingredients:
2 cups dry whole wheat couscous
2 cups water
1/2 tsp. salt
3/4 cup diced apricots
1/2 cup dried currants, raisins, cranberries or cherries (my personal favorite)
3/4 cup chopped green onions
1/2 cup chopped, toasted pistachios
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice
2 1/2 Tablespoons olive oil
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin

Instructions:
1. In a medium sized pot combine water, salt and 1/2 Tbs. olive oil.
2. Bring to a boil on the stove top. As soon as water comes to a boil, turn off heat and add couscous.
3. Let stand for 5 minutes and fluff with a fork.
4. Transfer couscous to a large mixing bowl
5. Add diced apricots, currants, green onions, pistachios, fresh mint, lemon juice, remaining olive oil, cinnamon and cumin to bowl.
6. Toss well to combine all ingredients evenly.

Serves approximately 8 - 1 cup servings

Nutrition Facts:
Calories 295
Fat 7 gm
Fiber 5 gm
Cholesterol 0 mg
Sodium 302 mg

Dona actually cooks the couscous in the microwave in a bowl large enough to add the rest of the ingredients once the couscous is done. It saves an extra step. But I have a little less success microwaving couscous since all microwaves are different. But try it that way too.

Have a fruit and veggie filled day!
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About the Author

Registered dietitian Andrea N. Giancoli is a nutrition advocate, consultant and educator.

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