Israeli Couscous with Turkish Apricots & Pistachios

(from Lucianolinda’s recipe box)

Source: American Hunter magazine

Serves 4 people

Categories: vegetables-grains

Ingredients

  • 1 cup Israeli couscous
  • 1/2 cup dried Turkish apricots, small, diced
  • 1/2 cup shelled pistachios, roughly chopped
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • sherry vinegar
  • olive oil

Directions

  1. In a small pot bring 1 3/4 cups water to a boil and cook couscous till tender and all water is absorbed. While couscous cooks, combine 1 part sherry vinegar and two parts olive oil; about 1/8 cup total is needed. Fold in apricots and pistachios, season to taste with vinaigrette and reserve until serving. This dish is best made a few hours prior to serving so the flavors can come together.

  2. Serve with Seared Duck Breast and duck jus spooned over meat. For added flair, spoon roasted cipollini onions and cremini mushrooms over meat.

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