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Israeli Couscous with Dried Fruit and Pistachios (Side Dish)

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Total Time: 20 minutes
Servings: 6

Ingredients

  • 1 preserved lemon (or 1 regular lemon)
  • 1/2 cup  chopped fresh flat-leaf parsley
  • 2 tablespoons  butter, room temperature
  • 1/2 cup  dried fruit  (a combination of whatever you have on hand: apricots, cherries, cranberries, golden raisins, dates)
  • 1/2 cup  unsalted, shelled pistachios, very coarsely chopped  (you want nice, bite-sized pieces) (you can also substitute toasted walnuts or toasted slivered almonds)
  • 1 1/4 cups  Israeli couscous
  • salt and pepper to taste

Instructions

  • If using a preserved lemon, cut the stem end off and scoop out the inside pulp. Reserve the pulp, and finely dice the rind. If using a regular lemon, grate the rind with a microplane and add to a large bowl. Then add the parsley, butter, dried fruit, pistachios, and salt.
  • Bring a pot of salted water to boil. Add the couscous and cook for about 8-10 minutes, until it’s cooked. When it’s done the couscous shouldn’t be mushy, and should have a little bite to it. Drain couscous and then add to the large bowl. Stir until all the ingredients are incorporated throughout the couscous. Season with salt and pepper.
  • Serve at room temperature, or refrigerate if you prefer it chilled.

Notes

Inspired by My Paris Kitchen, David Lebovitz