Prep Time: 15 minutes
Cook Time: 18 minutes2 cups water
1 package (10 ounces) plain couscous
1 1/2 cups diced dried apricots
2 plum tomatoes, coarsely chopped
1/2 cup finely chopped parsley
1/4 cup thinly sliced green onions
2 teaspoons McCormick® Gourmet Collection® Ground Cumin
1/4 teaspoon McCormick® Gourmet Collection® Ground Coriander
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon coarse sea salt
1/4 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
1 cup toasted slivered almonds | | 1. Bring water to boil in medium saucepan on high heat. Stir in couscous and apricots.
Remove from heat; cover. Let stand 5 minutes or until liquid has been absorbed.
Fluff with a fork. Spoon into large bowl. Cool about 10 minutes, tossing
occasionally with a fork. Add tomatoes, parsley and green onions; toss to mix well.
2. Meanwhile, cook and stir cumin and coriander in small dry skillet on medium heat 2
to 3 minutes or until fragrant and darker in color. Pour into small bowl. Stir in oil,
lemon juice, sea salt and pepper with wire whisk until well blended. Add dressing
and almonds to couscous mixture; toss to coat well. Serve at room temperature or
refrigerate until ready to serve.
Makes 8 servings. |
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