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
Preparation
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.
