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   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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