The traditional version of this Mediterranean dessert is often sweetened with sugarcane. We've used a combination of honey and granulated sugar to achieve the same end result. Cardamom pods can be found in your supermarket's spice section. Typically used in baking, the cranberry-size pods are filled with tiny seeds that have a spicy-sweet flavor.

Victoria Riccardi
Recipe by Cooking Light April 2000

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Credit: Randy Mayor

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 cups water, sugar, and honey in a medium saucepan. Bring to a boil. Stir in apricots, rind, lemon juice, cinnamon, and cardamom, if desired. Reduce heat, and simmer 25 minutes. Cool. Remove apricots with a slotted spoon; set aside. Strain syrup through a sieve into a large bowl; discard solids. Add orange juice and dates to syrup; cover and chill.

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  • Bring 1 cup water to a boil in pan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool completely. Spoon 1/2 cup couscous into each of 4 bowls. Arrange 8 apricot halves over couscous; sprinkle with 1 1/2 teaspoons mint. Spoon 1/2 cup syrup over each serving.

Nutrition Facts

266 calories; calories from fat 1%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 4g; carbohydrates 66.3g; fiber 4.6g; cholesterol 0mg; iron 2.4mg; sodium 80mg; calcium 25mg.
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