Apricot & Mint Couscous

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


  1. Cut the apricots into a small dice and set aside
  2. In a saucepan, bring water, oil, honey, and cumin to a boil and stir in couscous.
  3. Immediately remove the pan from heat, add the apricots to the couscous, and let stand, covered for 5 minutes.
  4. Fluff couscous with a fork and stir in mint, lemon juice, and salt and pepper to taste.
  5. Serve warm or chilled.


Filed under Main Course, Side Dishes

2 responses to “Apricot & Mint Couscous

  1. caitlin

    thanks kar, you are the best!

  2. 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.

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