• Hands-on Time


  • Total Time


  • Difficulty

    Super Simple

  • Servings


Take me to the recipe

Israeli Couscous with Apricots, Cranberries & Pistachios


  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red onion, finely diced
  • 1/2 cup shelled pistachios
  • 1/4 cup dried apricots, coarsely chopped
  • 1/4 cup lightly sweetened dried apricots
  • 1 cup Israeli couscous
  • 1.5 cup water
  • Zest from one small lemon
  • 1/4 teaspoon salt
  • 2 tablespoons parsley leaves, roughly chopped


  1. Warm olive oil in a medium saucepan over low heat. Add onion, pistachios, apricots and cranberries; saute for about 5 minutes or until onions are softened and translucent.
  2. Add couscous, water, lemon zest and salt. Bring to a boil. Once the water begins to boil, reduce heat to low and cover with a lid. Let simmer for about 10 minutes or until the water is absorbed and the couscous is tender.
  3. Remove from heat. Transfer to a serving bowl and top with chopped parsley. Enjoy warm or at room temperature.