Ingredients with Measurements:
- 1 cup couscous
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup dried apricots, chopped
- 1/2 cup shelled pistachios, chopped
- 1/4 cup olive oil
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrot, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and pepper to taste
Special equipment needed:
- Large saucepan with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. In a large saucepan, heat the olive oil over medium heat. Add the onion, celery, carrot, red bell pepper, and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the garlic, cumin, and coriander to the saucepan. Cook for an additional 1-2 minutes, until fragrant.
3. Add the couscous to the saucepan and stir to combine with the vegetables and spices.
4. Pour the chicken or vegetable broth over the couscous mixture and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
5. Let the couscous mixture simmer for 10-12 minutes, or until all of the liquid has been absorbed.
6. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes.
7. Fluff the couscous with a fork and stir in the chopped apricots and pistachios. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 44g
Protein: 8g
Fiber: 5g
Sugar: 11g
Substitutions for ingredients:
- You can use any dried fruit in place of the apricots, such as raisins or cranberries.
- Almonds or walnuts can be used in place of the pistachios.
- You can use vegetable broth in place of the chicken broth to make this dish vegetarian.
Variations:
- Add cooked chicken, shrimp, or tofu to the couscous mixture for a complete meal.
- Substitute the vegetables with your favorite vegetables, such as zucchini or eggplant.
- Add a pinch of saffron to the couscous mixture for a more exotic flavor.
Tips and tricks:
- Make sure to fluff the couscous with a fork after cooking to prevent clumping.
- If the couscous seems too dry, you can add a splash of broth or water to moisten it.
- Toast the pistachios in a dry skillet for a few minutes before chopping them for added flavor.
Storage instructions:
Store any leftover couscous pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the couscous pilaf, add a splash of broth or water to moisten it and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the couscous pilaf in a large bowl or on a platter, garnished with additional chopped pistachios and fresh herbs.
Garnishes:
Chopped pistachios, fresh herbs (such as parsley or cilantro)
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Roasted vegetables, green salad, or garlic bread
Troubleshooting advice:
- If the couscous is too dry, add a splash of broth or water to moisten it.
- If the couscous is too wet, remove the lid and let it cook for an additional 1-2 minutes to evaporate any excess liquid.
Food safety advice:
Make sure to cook the couscous to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Couscous is a traditional North African dish made from semolina flour. It is a staple food in many countries, including Morocco, Tunisia, and Algeria.
Flavor profiles:
This dish has a sweet and nutty flavor from the dried apricots and pistachios, with a savory undertone from the vegetables and spices.
Serving suggestions:
Serve this dish as a side dish or a main course for a vegetarian meal.
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Region: Middle Eastern