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Israeli Couscous With Pistachios and Apricots
From: Wi

This recipe is from Veganomics: The Ultimate Vegan Cookbook. They write that it is Turkish inspired and suggest serving it with grilled vegetables or sweet potatoes, brussel sprouts, and/or red pepper.


  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 2 cups israeli couscous
  • 2 1/2 cups water
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 2-3 pinches black pepper, several pinches
  • 1/2 teaspoon salt
  • 1 lime, zest of
  • 1/4 cup mint, fresh and chopped and divided
  • 1/2 cup dried apricot, chopped to raisin size
  • 1/2 cup pistachios, shelled
  • 1/2 lime, juice of

Preheat a large heavy bottomed skillet over medium-low heat.

Place the garlic and oil in the pan and saute for 1 minute. Add the couscous, raise the heat to medium, and stir constantly for 4 to 5 minutes; the couscous should start to toast.

Add the water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest.

Raise the heat and bring to a boil.

Once the mixture is boiling, lower the heat again to as low as possible and cover.

In about 10 minutes, most of the water should have been absorbed.

Add 2 tablespoons of the mint, and the apricots, pistachios, and lime juice.

Stir, cover again, and cook for 5 more minutes.

At this point, the water should be thoroughly absorbed.

Remove the cinnamon stick, fluff the couscous with a fork, garnish with the remaining mint, and serve.