Stir-Fried Couscous with Chicken, Dried Apricots, and Pistachios

Name: Stir-Fried Couscous with Chicken, Dried Apricots, and Pistachios
Yield: 4 servings
Ingredients: 1 3/4 cups Israeli couscous; 4 tablespoons extra virgin olive oil; 20 ounces boneless chicken breast, cut into bite-size chunks; 4 thick scallions, chopped; 1 cup chopped dried apricots; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 cup shelled pistachios; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

Save Recipe

Ronnie's Notes

This is an easy pasta stir-fry that makes a quick dinner during the week. Because it’s colorful and has a variety of textures, it also works well as a buffet item for a party. For a more substantial dinner, Carrot and Parsnip Soup (page xx) would make a fitting first course.

Ingredients

+ Shopping List

Scale Recipe

1 3/4 cups Israeli couscous
4 tablespoons extra virgin olive oil
20 ounces boneless chicken breast, cut into bite-size chunks
4 thick scallions, chopped
1 cup chopped dried apricots
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 cup shelled pistachios
Salt and freshly ground black pepper, to taste

Instructions

12 steps•0 completed

Tap times to set timers

Make the couscous according to the package directions.

Heat 2 tablespoons olive oil in a wok, stir-fry pan, or sauté pan over medium heat.

Add the chicken and stir-fry for or until the meat is white and cooked through.

Dish out and set aside.

Place the remaining 2 tablespoons olive oil in the pan.

Add the scallions and cook for 1– or until softened.

Add the apricots, cumin, and cinnamon and cook, stirring constantly, for another minute.

Add the couscous and chicken and stir-fry for 2– to distribute the ingredients well.

Stir in the pistachio nuts.

Season to taste with salt and pepper.

Eat hot or let cool to lukewarm.

Makes 4 servings.

Progress0%

Loading memories...