Couscous with diced apricots, seedless
grapes, chopped pistachios and parsley.
Casablanca Couscous
- 1 (14-ounce) can vegetable or chicken
broth
- 1/2 cup diced dried apricots
- 1/4 teaspoon ground pepper
- 1 1/2 cups couscous
- 1 cup halved California seedless grapes
- 1/3 cup toasted coarsely chopped pistachios
- 2 tablespoons minced fresh flat-leaf parsley
- Bring broth, apricots and pepper to boil
in medium saucepan. Stir in couscous and grapes and cover saucepan.
Remove from heat and let stand 5 minutes.
- Add pistachios and parsley; lightly fluff
mixture with fork.
Makes 4 servings.
Recipe provided courtesy
of of California Table Grape Commission.
