For those of you who yet to have worked with it, couscous is a very small pasta, popular in Morocco and other areas of the Middle East. It cooks quickly and lends itself to a wide variety of dishes. It also has an extremely low glycemic index, making it the perfect substitute for rice!
Couscous is unique because it is equally delicious with both fruits and vegetables, working well as a sweet or savory dish or even as a sweet-savory dish! This recipe, which incorporates the sweet flavor of dried apricots with the heartier flavors of sage and coriander with acidic lemon is a wonderful example of just how versatile couscous can be.
Moroccan Couscous with Apricots
8 ounces dried apricots
1 tablespoon sugar
Juice and rind of 1/2 lemon
1 1/2 cups boiling water
1 teaspoon salt, or to taste
1 cup couscous
1/2 teaspoon coriander seeds, ground
1 teaspoon dried sage leaves, crumbled, or 1 tablespoon fresh sage, torn
1 tablespoon vegan margarine (or olive oil)
1) Cut the apricots in quarters and soak in 2 cups hot water with sugar for 1 hour.
2) Stir the couscous into the boiling water. Add apricots, lemon juice, and lemon rind.
3) Cook, stirring, until water has absorbed. Add coriander and sugar.
4) Stir in margarine or olive oil. Serve hot or warm.