This Moroccan apricot couscous is my guest bloggers amazing contribution to the Gracious Pantry.
Today, I’d like to introduce you to a new guest blogger. She publishes a wonderful food blog called, Put On Your Cake Pants.
I’m the author behind the scenes of the blog Put On Your Cake Pants, and I am so excited to have the opportunity to do a guest post here at The Gracious Pantry. On my blog, I focus mostly on recipes that are relatively quick and not too fussy – as a Ph.D. student, I am acutely aware of the time constraints that many of us face in our day-to-day lives! While I don’t adhere to any strict dietary restrictions, many of my recipes are dairy-free and some (including the one I’m sharing with you today) are vegan.
This Moroccan apricot couscous is my solution to the side-dish dilemma in which I often find myself. I’m guessing you can relate: it’s nearly dinnertime, you’ve made a main dish, but you still need something to round out the meal. This couscous comes together in just twenty minutes and is centered on some common pantry staples: couscous, dried fruit, and nuts. The dried apricots and almonds provide hints of sweetness and crunch, while spices like turmeric and cinnamon supply a depth of flavor that will keep you coming back for more!
YOU MIGHT ALSO ENJOY:
- Clean Eating Greek Couscous Salad
- Clean Eating Raw Zucchini Couscous with Lime and Olives
- Clean Eating Quick Indian-Style Couscous
- 1 cup whole wheat couscous
- 1 cup water
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon coriander
- 1/2 medium onion, diced
- 1/3 cup chopped almonds
- 1/3 cup diced dried apricots
- 1/4 cup cilantro leaves, torn or roughly chopped
- Put the water and 1 tablespoon olive oil in a medium saucepan and bring to a boil. Add the couscous, salt, and the spices. Stir several times, cover, and remove the pan from the stove. Let sit for 5 minutes. After 5 minutes, add the dried apricots, cover again, and let sit for 5 more minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet for 1-2 minutes over medium heat. Add the diced onion and sauté until tender, about 5-8 minutes.
- Once the onion is done cooking, transfer the couscous into the skillet, add the chopped almonds, and stir to combine. Garnish with cilantro and serve.