Middle Eastern Saffron Couscous with Dried Apricots

For father’s day, we are traveling the world. Our international menu highlights dishes from places across the globe. having troupes in the mid east for decades, we are exposed to much of the culture and cuisine of the region. Couscous is a classic side dish in many mideastern states. For this recipe, we use the Israeli version of couscous. Middle Eastern Saffron Couscous with Dried Apricots is a sweet and savory pasta salad.

Couscous may resemble a grain. But, it is, in fact, a pasta. The Israeli version are large pearls, the size of ball bearings. There are other versions available as well. There is a small grain version, usually marketed as Moroccan or simply middle eastern. It looks like grains, small yellowish bits. We prefer the larger version because it is more like a pasta. But, feel free to substitute. The difference is in the texture. This, in turn, affects the flavor experience.

Middle Eastern Saffron Couscous with Dried Apricots is a simple dish. It comes together pretty quick. The dressing isn’t even a full fledged thing. Simply toss all the ingredients with oil and vinegar. The sharpness of the onion balances the sweetness of the dried fruit and the oil and vinegar bring them all together. This dish is light and refreshing. It pairs well with summer barbecues and all sorts of fair weather fare. But, don’t stop there. It can be a tasty treat year round.

Don’t let the name fool you. Who knows couscous could become the next meatloaf. With a little coaching from chef, you can be onto something.

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Middle Eastern Saffron Couscous with Dried Apricots

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Print Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Course Side Dish

Cuisine Middle Eastern

Servings 4 people

Ingredients

  

• 1 cup Large grain Israeli Couscous
• 1 pinch saffron threads
• 2 cups Water to cook
• salt and pepper to taste
• 1/2 cup diced red onion
• 1/4 cup chopped fresh scallion
• 1/4 cup dried cranberries
• 1/2 cup diced dried apricot
• 1/4 cup red wine vinegar
• 1/4 cup Extra Virgin olive oil

Instructions

 

• Boil water with a little salt and saffron. Add in the couscous. Boil for about a minute and then turn off the heat. Allow the couscous to absorb the water. You want it to be tender, but not mushy. If it becomes too soft, drain off the extra liquid. If not soft enough, add a little more water. When it is ready, drain any extra liquid and cool the couscous.
• Place cooled couscous and all other ingredients in a mixing bowl. Toss together and adjuct seasoning. Serve cold.

Notes

We use Israeli large grain couscous here. This should not be confused with Moroccan couscous. Israeli couscous look like ball bearings. The other is like small grains. The way you handle them in very different. If you use Moroccan, Simply pour boiling water over the couscous and let it absorb. Then, you need to flake it apart with a fork. It sounds easy. But, it’s a tricky process. Israeli couscous can be treated more like a pasta, cook, and strain.

Keyword couscous, dried apricots, Father’s day, Middle Eastern, Saffron