Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Dried apricots, halved 1 tb Olive oil
1/2 c Raisins 2 Garlic clove(s), minced
1 c Boiling water 1 md Onion(s), finely chopped
3 c Chicken stock 1 oz Piece ginger, peeled
2 ts Cardamon seeds in their pods -and minced (1/4 cup)
1 2 1/2" stick cinnamon Salt and pepper to taste
2 By leaves Juice of 1/2 large lemon
4 tb Butter 1/4 c Toasted pistachio nuts
2 c Quick-cooking 1/4 c Flat-leaf parsley
-medium grain couscous -finely chopped

Put apricots in small measuring cup and raisins in another cup and
pour boiling water over each to cover. Let stand for 15 minutes, then
strain off liquid and add it to a 2-quart saucepan. Set aside the
soaked dried fruits. To saucepan, add chicken stock, cardamon,
cinnamon stick and bay leaves. Bring to a boil, lower heat and simmer
for 5 minutes. Strain stock, discard spices and return stock to
saucepan; over low heat, stir in butter until it melts. Stir in
couscous, cover and simmer for 5 minutes, then let sit for 5 minutes.

Meanwhile, heat olive oil in small skillet and add garlic, onions and
ginger. Saut for 2-3 minutes over medium heat, or until onion are
translucent. Stir in salt and pepper and combine with the couscous,
fluffing it with a fork to break up any clumps. Stir in lemon juice,
reserved apricots, raisins, pistachio nuts and parsley. Serve hot or
at room temperature.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 258
Submitted By DIANE LAZARUS On 03-27-95

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