And although the glorious mashed potato is like crack to me, it's nice to live in a world where an abundance of ingredients and ideas marry with an openness to try the foods of other countries and cultures.
Like today's recipe for couscous.
Tender pearls of couscous are cooked with onion and apricot and tossed with toasty slivered almonds making this a perfect side dish for Weekday Wednesday!
Not only does this go perfectly with a variety of different meats, mix the leftovers together with rinsed chick peas and you've got a a deliciously healthy entree or lunch.
Visit the printable recipe here, or cook along with my easy to follow, step by step video.
- 1 tbsp extra-virgin olive oil
- 1 small diced onion
- 1/3 cup dried apricots, coarsely chopped
- 1/3 cup slivered, toasted almonds
- 1 cup dry couscous
- 1 1/2 cups warm chicken stock
- 1/2 teaspoon lemon zest
- 2 scallions green parts only
- 1/4 cup each fresh mint leaves and cilantro, roughly chopped
- Kosher salt and freshly ground black pepper to taste
- In a large saute pan add the extra-virgin olive oil and saute the onion and apricots over medium heat until the onions are translucent and the apricots are soft.
- Add the couscous and stir slightly to toast.
- Add the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro, and toasted almonds.
- Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.