Apricot Almond Whole Wheat Couscous

Whole wheat couscous takes just minutes to cook, making it a quick and easy go-to side dish for weeknight dinner.  Combined with crunchy carrot and toasted almonds adds healthy texture while fresh parsley, mint, and lemon make this vegetarian recipe pop with Moroccan flavor.  Serve with Moroccan Chickpea Tagine for a plant-based vegan dinner or enjoy on its on for a satisfying, wholegrain lunch.

EASY          Servings: 4     Ready In: 15 minutes

Apricot Almond Whole Wheat Couscous - Healthy, Oil-Free, Plant-Based Vegan

Apricot Almond Whole Wheat Couscous - Healthy, Oil-Free, Plant-Based Vegan

Ingredients

1/4 almonds
1 1/4 cup water
5 dried apricots (about 1/4 cup)
3/4 cup whole wheat couscous
1/4 carrot
1 lemon, zest and juice
2 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
1/8 tsp. salt


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Apricot Almond Whole Wheat Couscous

Gather ingredients. 

To toast the almonds: Place the almonds in a small, dry pot. Cover and cook over medium heat, shaking the pot often, until lightly browned, only about 4-5 minutes. Remove from the pot and reserve for later. 

To cook the Couscous: Chop the apricot. Peel and dice the carrot.  Place the apricot and carrot into the small pot, along with the 1 1/4 cup of water. Cover and bring to a boil. 
When the water is boiling, add the couscous and cover. Turn off the heat and let steam for 5 minutes.  After 5 minutes, remove the lid and fluff the couscous with a fork. Set aside for 2-3 minutes. 
Chop the fresh mint and parsley. 

To finish the Couscous: Zest the lemon into the couscous.  Juice the lemon. 
Add the fresh mint and parsley, as well as the salt. Stir well to combine. Taste to adjust seasoning. 
Serve and enjoy. 

Chef's Tip: Dried fruits are typical of Moroccan cuisines, and you can substitute with other dried fruits like golden raisins, currants, or dates.  For a spicy bit of heat, add a pinch of cayenne to the couscous when you add it to the pot.
 

Yield: 4 cups


Step-by-Step Photos:


Nutrition Facts

Amount Per Serving (1/4 recipe, about 1 cup)
Calories 139.15
Calories From Fat (1%) 1.29
% Daily Value
Total Fat 0.2g <1%
Saturated Fat 0.03g <1%
Cholesterol 0mg 0%
Sodium 81.78mg 3%
Potassium 141.82mg 4%
Total Carbohydrates 33.03g 11%
Fiber 4.97g 20%
Sugar 3.08g
Protein 5.26g 11%
Calcium 19.1mg 2%
Iron 28.95mg 161%
Vitamin A 1180.89IU 24%
Vitamin C 21.68mg 36%


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