2 Reviews of Israeli Couscous With Pistachios and Apricots

From: Citruholic

On Jun 18, 2009

This was delicious! I did halve the recipe because there was just the two of us for dinner. I subbed out a few things and not go vegan. I cooked the couscous in low-sodium chicken broth for more flavor. I used dried cherries and toasted pine nuts (in place of pistachios and apricots) and added some halved cherry tomatoes toward the end. The mint and lime went with it all just spectacularly. Cardamon and cumin, both spot on! Loved what the cinnamon stick did for this, too. This is a keeper. Thanks for posting this, I'll be making it again.

From: Sydney Mike

On Sep 25, 2008

Considering all the other ingredients I chose to use lemon pepper instead of the usual S&P in this recipe! Also cut the cumin back to 1/2 teaspoon, then included a generous measure of both the dried apricots & pistachios! VERY, VERY TASTY DISH, & one I'll make again! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]