Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots

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Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots

Ingredients

  • Couscous with Apricots, Mint, Cilantro, Parsley and Fried Shallots
  • Reserve the olive oil that you have browned the shallots for a vinaigrette.
  • 1 tablespoon butter or olive oil
  • 1 small onion
  • salt and pepper
  • 2 teaspoons turmeric
  • 2 cups chicken stock
  • 8 dried apricots, chopped
  • 1 cup couscous
  • 2 tablespoons fresh chopped mint
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoons fresh chopped parsley
  • 3 tablespoons toasted almonds or toasted pistachios
  • 1/3 cup olive oil
  • 2 shallots, peeled, cut into thinly sliced rings
  • In a saucepan, add olive oil over medium high heat and add onion and sprinkle with salt and pepper and cook until lightly browned, about 8 minutes. Add turmeric, chicken stock and apricots and bring to a boil. At this point, you can make ahead and refrigerate until 10 minutes before you serve.
  • Bring stock to a boil and add couscous and gently stir, place a lid and remove from heat. Allow to sit for 5-6 minutes and gently stir with a fork. Save some of the fresh herbs for garnish, but add ¾ of the fresh herbs to the couscous and gently stir.
  • Place in serving bowl and sprinkle with remaining herbs and almonds.

Instructions

In a saucepan, add olive oil over medium high heat and add onion and sprinkle with salt and pepper and cook until lightly browned, about 8 minutes. Add turmeric, chicken stock and apricots and bring to a boil. At this point, you can make ahead and refrigerate until 10 minutes before you serve.

In a small skillet add 1/3 cup olive oil and heat over medium high heat. Add shallot rings and cook until golden brown, about 3-5 minutes. Remove to a paper towel lined plate and reserve for garnish. Can be made the day ahead and refrigerated.

Bring stock to a boil and add couscous and gently stir, place a lid and remove from heat. Allow to sit for 5-6 minutes and gently stir with a fork. Save some of the fresh herbs for garnish, but add ¾ of the fresh herbs to the couscous and gently stir.

Place in serving bowl and sprinkle with remaining herbs and almonds.

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