Home Fruits Moroccan couscous with apricots and olives
Components
- 1½ cups of Moroccan couscous (tea measure)
- 1½ cups of boiling water
- One onion
- Half a tea cup of dried apricots (approximately 100 grams)
- Half a tea cup of green olives with pits (approximately 80 grams)
- Half a cup (tea) of shelled pistachios, approximately 60 grams
- Olive oil stroll
- pieces of 1 Tahiti lemon
- 1½ teaspoons of salt
- 1 teaspoon of ground cinnamon
- coriander leaves for garnish as desired
Setup phase
- Peel the onion and slice it thinly lengthwise. Halve each apricot lengthwise and cut into slices about 1 cm thick. Slice the olive into chips around the pit. Roughly chop the pistachios.
- Coarsely coat the pistachio. Bring a kettle with a little over 1 1/2 cups of water to a boil over high heat. In a large bowl, flavor the Moroccan couscous with 2 tablespoons of olive oil and 1 teaspoon of salt.
- Pour 1½ cups of boiling water over the cuscuz, stir, cover with a plate, and let it sit covered for 5 minutes.
- Meanwhile, place a large frying pan over medium heat to warm up. Add 1/4 cup of olive oil, then include the onion, season with a pinch of salt, and cook until golden, stirring occasionally, for approximately 8 minutes.
- Reserve 2 tablespoons of chopped pistachios for garnish and add the rest to the onion. Incorporate apricot, olive, cinnamon, and 1/2 teaspoon of salt. Stir for 2 minutes to release the aroma.
- Fluff the Moroccan couscous with a fork. Stir in the sautéed mixture and the lemon zest gently. Transfer to a serving dish, sprinkle with the remaining pistachios, and garnish with coriander leaves. Serve immediately.
