(Low-SOS vegan version. Thank you Agnes!)
Ingredients
* 3 cloves garlic, minced
* 2 cups Israeli couscous
* 2½ cups water or unsalted vegetable broth
* ½ teaspoon cinnamon
* 1 teaspoon ground cumin
* ¼ teaspoon ground cardamom
* Freshly ground black pepper, to taste
* ½ teaspoon salt
* Zest of 1 lime
* ¼ cup fresh mint, finely chopped
* ½ cup dried apricots, finely chopped
* ¼ – ½ cup shelled pistachios, roughly chopped
* Juice of ½ lime
Instructions
1. Place a medium saucepan over medium heat. Add the garlic and cook for 1–2 minutes, using a splash of water as needed to prevent sticking.
2. Add the Israeli couscous and cook for 2–3 minutes, stirring frequently to lightly toast the grains.
3. Pour in the water or unsalted broth. Add the cinnamon, cumin, cardamom, and black pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 10–12 minutes, or until the couscous is tender and the liquid has been absorbed.
5. Remove the saucepan from the heat and discard the cinnamon stick.
6. Stir in the lime zest, mint, apricots, pistachios, and lime juice.
7. Fluff gently with a fork and serve warm or at room temperature.
Notes
* For a brighter flavor, add extra lime zest or mint before serving.
* For an even lower-fat version, reduce the pistachios to 2 tablespoons or omit them entirely.
* This dish pairs well with roasted vegetables, chickpeas, or a green salad.