Apricot Couscous

This apricot couscous is one of the fastest side dishes you can make. Dried apricots simmer in the boiling water and soften as the couscous absorbs the liquid, so every spoonful has sweet, chewy fruit mixed in. A touch of cardamom adds a warm, floral spice that pairs naturally with the apricots.

The microwave method keeps this to a single dish. Water, apricots, margarine, and cardamom go in together, boil for four minutes, then the couscous gets stirred in and the lid goes back on. Five minutes of resting and it’s done.

Chopping the apricots finely before adding them is the key to even distribution. Large pieces clump together and leave some bites fruity and others plain.

Pro Tips

• Use a casserole dish with a tight-fitting lid. The trapped steam is what cooks the couscous. A loose cover means unevenly cooked, crunchy grains.
• Fluff with a fork after standing, not a spoon. A spoon compresses the couscous into a dense, sticky mass.
• Let it stand the full 5 minutes. Peeking early releases steam and the grains won’t absorb all the liquid.

Variations

• Add a handful of toasted almonds or pistachios for crunch and color.
• Swap the apricots for dried cranberries or golden raisins for a different fruit profile.
• Stir in fresh chopped mint and a squeeze of lemon juice after fluffing for a brighter, more Mediterranean finish.