Israeli Couscous with Pistachios and Apricots

This Turkish-inspired dish comes from one of my favorite cookbooks, Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero page 117. I actually managed to get a quick picture before my hungry family gobbled it all up tonight!

• 2 Tb. vegetable oil


• 3 cloves garlic, minced


• 2 cups Israeli couscous


• 2 1/2 cups water


• 1 cinnamon stick (I use 2 - just cause)


• 1 tsp ground cumin


• 1/4 tsp ground cardamom


• several pinches fresh ground black pepper


• 1/2 tsp salt


• zest from 1 lime (I only do this if I buy an organic lime)


• 1/4 cup chopped fresh mint (substitute for 1-2 tsp dried mint if needed)


• 1/2 cup chopped dried apricots, raisin size


• 1/2 cup shelled pistachios


• juice from 1/2 lime(I freeze both fresh lemon and lime juice in ice cube trays a couple times a year. Once the juice is frozen I pop them out of the trays and label (it's amazing how similar frozen lime and lemon look...licking them is the only way to tell the difference....) in quart size freezer bags and whenever I need a tablespoon or two - I have it ready to go!)

Preheat a large heavy-bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minute. Add the couscous, raise the heat to medium, and stir pretty constantly for 4 to 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick(s), cumin, cardamom, pepper, salt, and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again as low as possible and cover. (We know, lots of raising and lowering the heat but that's cooking for you.) In about 10 minutes, most of the water should have been absorbed. Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice. Stir, cover again, and cook for 5 more minutes. At this point, the water should be thoroughly absorbed.

Remove the cinnamon stick(s), fluff withe couscous with a fork, garnish with remaining mint and serve.

Ta-dah!