Parsley Couscous with Apricots

Southern Living

Toss some of the cooked garlic cloves from slow-cooker pan juices with couscous, if desired.

Makes 4 servings


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1 cup uncooked plain couscous
1/2 cup chopped dried apricots
1/3 cup vertically sliced red onion
1 3/4 cups unsalted chicken stock
1 tablespoon butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh flat-leaf parsley
Chopped fresh rosemary and thyme and additional dried apricots (optional)


Hands-on: 10 Minutes
Total: 20 Minutes

Combine couscous, 1/2 cup chopped dried apricots, and onion in a medium heatproof bowl. Bring chicken stock, butter, salt, and pepper to a boil in a small saucepan over medium-high heat. Pour broth mixture over couscous; cover and let stand 10 minutes or until liquid is absorbed. Uncover and fluff with a fork. Stir in parsley and, if desired, chopped fresh rosemary and thyme and additional dried apricots.

Created date

July 2014