nutritional information

Per SERVING:

  • Calories: 610
  • Protein: 19 g
  • Total Fat: 21 g
  • Saturated Fat: 3 g
  • Carbohydrates: 91 g
  • Sodium: 360 mg
  • Fiber: 11 g
  • Sugar: 25 g
Vegan

Apricot-Peanut Couscous

Serves 6

This Westernized spin on the traditional North African dish adds several layers of sweetness with the dried and fresh apricots and the raisins.
  • 2 ½ cups vegetable stock
  • 1 10-oz. box quick-cooking couscous
  • 2 cups (½ lb.) broccoli florets, blanched
  • ½ cup chopped dried apricots
  • 4 fresh apricots, pitted and thinly sliced
  • 1 cup dry-roasted peanuts
  • 1 cup raisins
  • 2 ½ Tbs. nonhydrogenated vegan margarine
  • 1 Tbs. vegetable oil or more as needed
  • 1 large onion, thinly sliced into rings
  • 1 tsp. ground cinnamon
  • 1 tsp. ground turmeric
  • 2 cups chickpeas, drained and rinsed
  1. Heat vegetable stock in a large saucepan over medium heat, and cook couscous according to package directions. Remove from heat, fluff with a fork and spoon onto a serving platter.  Add broccoli florets, dried and fresh apricots, peanuts and raisins to couscous, and toss to mix well. Set aside.
  2. Heat margarine and vegetable oil in a large skillet over medium heat, and sauté onion until it starts to turn golden.  Add cinnamon, turmeric and chickpeas, stirring constantly, for 2 to 3 minutes. Remove from heat, and spoon over couscous. Serve while hot.
July 2004

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comments

very easy, very yummy! i made a few changes, necessitated by what was on hand... quinoa instead of couscous, mandarin oranges instead of fresh apricots. Instead of blanching the broccoli, I put them in the cooking quinoa for the last few minutes to lightly steam them.

michelle - 2011-02-14 19:31:21

This is absolutely delicious & fit for a king, love it. Will definitely make it again :)

Amani - 2011-05-06 09:19:09