MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Couscous w/Pistachios & Apricots
 Categories: Pasta, Fruits, Nuts, Herbs, Citrus
      Yield: 5 Servings

    1/2 c  Chopped red onion
    1/4 c  Lemon juice
     10 oz Box couscous; abt 1 1/3 c
      2 tb Olive oil; divided
      1 ts Salt; + more to taste
    1/2 c  Shelled raw pistachios *
     10    Dried apricots; chopped
    1/3 c  Chopped parsley
      2 ts Harissa or Sriracha; opt

  * If you only have access to shelled roasted pistachios,
  use them and skip step 2 in the method instructions.

  Place the chopped onion in a small bowl. Pour the lemon
  juice over the onions, set aside and let the onions soak
  in the lemon juice.

  Toast the pistachios in a small pan on medium-high heat
  until lightly browned and fragrant. (Take care when
  toasting nuts, they can burn quickly if you don't pay
  attention!) Remove from heat and place into a small bowl
  to cool. (Skip this if using pre-toasted pistachios.
  Also, omit or cut back on the salt if the nuts from the
  store are pre-salted.)

  Put 2 cups of water in a medium saucepan and bring to a
  boil. Add one tablespoon of olive oil and one teaspoon of
  salt to the water. Once the salt dissolves, stir in the
  couscous, turn off the heat and cover the pot. Move the
  pot off the hot burner and let the couscous steam,
  covered, for 5-6 minutes.

  Scoop out the couscous into a large bowl and fluff with a
  fork. Stir in the harissa, if using. Stir in the
  pistachios, chopped apricots and parsley. Stir in the red
  onion and lemon juice. Add one more tablespoon of olive
  oil, stir well and add salt to taste. Serve warm or at
  room temperature.

  Yield: Serves 4-6 as a side dish.

  UDD Notes: I made this to go with the cilantro-lime
  chicken I was test flying. The recipes went very well
  together. I only had salted, pre-roasted pistachios in
  the shell available to me. It's a lot of work to shell
  out a half-cup of those. But, it's worth it if you can't
  find just the pistachio meats. I also used cilantro in
  place of the parsley - as I had the rest of a bunch from
  the cilantro-lime chicken that was to go with this dish.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Kitchen

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