Back to Olive, Apricot, and Pistachio Couscous All Reviews for Olive, Apricot, and Pistachio Couscous - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 la103893_0209_beautyprep.jpg

Ingredients Ingredient Checklist 1 1/4 cups water 1 teaspoon coarse salt 1/2 ounce (1 tablespoon) unsalted butter 1/4 cup dried apricots, preferably Turkish, chopped 3 tablespoons coarsely chopped green olives (about 6 large olives) 1 cup couscous 2 tablespoons shelled pistachios, toasted and coarsely chopped 2 tablespoons fresh lemon juice

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 la103893_0209_beautyprep.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

la103893_0209_beautyprep.jpg

la103893_0209_beautyprep.jpg

Ingredients

Ingredients

  • 1 1/4 cups water 1 teaspoon coarse salt 1/2 ounce (1 tablespoon) unsalted butter 1/4 cup dried apricots, preferably Turkish, chopped 3 tablespoons coarsely chopped green olives (about 6 large olives) 1 cup couscous 2 tablespoons shelled pistachios, toasted and coarsely chopped 2 tablespoons fresh lemon juice

Directions

Bring water, salt, and butter to a boil in a small saucepan. Add apricots, olives, and couscous, swirling pan to submerge ingredients. Cover, and remove from heat, and let stand for 5 minutes. Stir with fork, then fold in pistachios and lemon juice. Serve immediately.

Reviews (7)

 Add Rating & Review     11 Ratings   5 star values:        0    4 star values:        2    3 star values:        7    2 star values:        2    1 star values:        0

Reviews (7)

Add Rating & Review     11 Ratings   5 star values:        0    4 star values:        2    3 star values:        7    2 star values:        2    1 star values:        0

Add Rating & Review

11 Ratings 5 star values: 0 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0

11 Ratings 5 star values: 0 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0

11 Ratings 5 star values: 0 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0

  • 5 star values: 0 4 star values: 2 3 star values: 7 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       03/13/2018   One of the easiest dish you can make, and crowd-pleaser. Serve it with Tagine or grilled/roasted meat, fish and seafood. YUMMY!  

Martha Stewart Member     Rating: Unrated       01/25/2009   hi toni, it's cardamon. do u have the shrimp recipe you discussed - or what i the name? my b-friend loves shrimp. thx  

Martha Stewart Member     Rating: Unrated       01/23/2009   Thank you for the information about the olives. I made this and the Spiced Chicken last night and I found the couscous recipe a little disappointing. It seemed a little bland. I have a Martha recipe for basmati rice that was featured a long time ago with Curried Shrimp that is very flavorful and would be a wonderful accompanient to this recipe. It used onions, cinnamon and cinnamon stick, bay leaf, ground clove and raisins added to the rice.  

Martha Stewart Member     Rating: Unrated       01/23/2009   Hi! just got the olives today! if you call the deli @ Dash Point, Federal Way, WA, Metropolitan Market and ask them the name of the bright green kind of odd looking olive in the front row of the olive bar, with the pits, they are totally delicious and that's the kind I'll bet you should use.  

Martha Stewart Member     Rating: Unrated       01/22/2009   She said," green, moroccan olives".  

Martha Stewart Member     Rating: Unrated       01/22/2009   Does anyone recall the kind of olives used in this recipe? I cannot pull up the video to hear the variety Martha had referred to. Thanks! Toni

    Martha Stewart Member

    Rating: 4 stars 03/13/2018

One of the easiest dish you can make, and crowd-pleaser. Serve it with Tagine or grilled/roasted meat, fish and seafood. YUMMY!

Rating: 4 stars

Rating: Unrated 01/25/2009

hi toni, it’s cardamon. do u have the shrimp recipe you discussed - or what i the name? my b-friend loves shrimp. thx

Rating: Unrated

Rating: Unrated 01/23/2009

Thank you for the information about the olives. I made this and the Spiced Chicken last night and I found the couscous recipe a little disappointing. It seemed a little bland. I have a Martha recipe for basmati rice that was featured a long time ago with Curried Shrimp that is very flavorful and would be a wonderful accompanient to this recipe. It used onions, cinnamon and cinnamon stick, bay leaf, ground clove and raisins added to the rice.

Hi! just got the olives today! if you call the deli @ Dash Point, Federal Way, WA, Metropolitan Market and ask them the name of the bright green kind of odd looking olive in the front row of the olive bar, with the pits, they are totally delicious and that’s the kind I’ll bet you should use.

Rating: Unrated 01/22/2009

She said," green, moroccan olives".

Does anyone recall the kind of olives used in this recipe? I cannot pull up the video to hear the variety Martha had referred to. Thanks! Toni

All Reviews for Olive, Apricot, and Pistachio Couscous

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Olive, Apricot, and Pistachio Couscous

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest