Apricot-Peanut Couscous

Apricot-Peanut Couscous

This Westernized spin on the traditional North African dish adds several layers of sweetness with the dried and fresh apricots and the raisins.

  • 6Servings


  • 2 1/2 cups vegetable stock
  • 1 10-oz. box quick-cooking couscous
  • 2 cups (1/2 lb.) broccoli florets, blanched
  • 1/2 cup chopped dried apricots
  • 4 fresh apricots, pitted and thinly sliced
  • 1 cup dry-roasted peanuts
  • 1 cup raisins
  • 2 1/2 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


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.

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.

Nutrition Information

  • Calories: 610
  • Carbohydrate Content: 91 g
  • Fat Content: 21 g
  • Fiber Content: 11 g
  • Protein Content: 19 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 360 mg
  • Sugar Content: 25 g