My best friend, Dr. CET, just started her first year as a resident in the windy city of Chicago. She is working arduous hours (i.e. 30-hour days). Yes, you read that correctly; she is working 30-hour days. Her first night on call, she slept a whopping 20 minutes. Because her schedule is so demanding, when she does get to go home, she doesn’t have the energy to cook dinner (Umm can’t say I blame her!). She asked me if I could send her some of my recipes that are quick and easy to make. After having worked an 8-hour day and feeling quite tired myself (this is quite lame compared to my friend’s tedious schedule), I made apricot and mint couscous. Couscous is easy to make and it literally cooks in 5 minutes. If you don’t care for the apricot and mint combination, substitute it with tomatoes and basil. You can eat this hot or cold too. Enjoy!
- 1 3/4 cups water
- 3 tbsp olive oil
- 2 tsp honey
- 1 tsp ground cumin
- 1 1/2 cup couscous (I used Israeli couscous from Trader Joe’s, but any kind is fine)
- 4 fresh apricots
- 3 tbsp chopped fresh mint
- 1 tbsp fresh lemon juice
- Salt & pepper to taste
- Cut the apricots into a small dice and set aside
- In a saucepan, bring water, oil, honey, and cumin to a boil and stir in couscous.
- Immediately remove the pan from heat, add the apricots to the couscous, and let stand, covered for 5 minutes.
- Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste.
- Serve warm or chilled.
2 responses to “Apricot & Mint Couscous”
thanks kar, you are the best!
I’m impressed you came up with a good use for the apricots! I have a million to use so I will probably do something similar with a pasta salad… maybe apricots and feta? Mmmmmmm.