Couscous with Apricots and Pistachios

I love Moroccan food. This North African cuisine has a wonderful blend of spices that has an earthy depth but also a sweetness. Ras al Hanout is the popular spice blend in Morocco that has cumin, cinnamon, nutmeg, cayenne pepper and more.

Tagine is the traditional dish of Morocco and it is a slow cooked stew of meat and vegetables and spiced with ras el hanout. Couscous is often served along with tagine in the same way that basmati is often served with Indian curry. This recipe is fruity with the dried apricots and crunchy with the pistachios.

Here are a few great tagine recipes:

Couscous with apricots and pistachios-2

Couscous with Apricots and Pistachios

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6
Author Steve Cylka


  • 2 tbsp oil
  • 1 onion , thinly sliced
  • 1 cup pistachios , roughly chopped
  • 1 cup dried apricots , diced
  • 2 cups dry couscous
  • 2 1/4 cups chicken broth or water
  • 1 tbsp lemon zest


  • In a large skillet or saucepan, heat oil on medium heat. Add sliced onions and cook, stirring often, until they are transparent and begin to brown.
  • Stir in the chopped pistachios and continue to cook for a few minutes.
  • Add the couscous and dried apricots. This will toast the couscous which add to the flavor and prevents it from being clumpy in when done. Stir almost constantly for a few minutes so that the couscous grains do not burn on the bottom of the pan.
  • Add the broth/water and lemon zest. Since the couscous is hot, the broth will start to boil immediately. Give is a quick stir and put the cover on the pan.
  • Remove from the heat and let stand for 5 minutes. After the 5 minutes, fluff the couscous with a fork.


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Great looking couscous!

  2. Hi Steve, The caramelized onion, pistachio, and apricot combination sounds fabulous. I also appreciate the detailed directions about toasting the couscous before adding the water. I’ve definitely had clumped-together couscous. Toasted, fluffed couscous sounds like the way to go.

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