Pistachio and Apricot Couscous with Lamb Chops and Roasted Carrots




When I saw a recipe for couscous with pistachios and apricots on Simply Recipes, I knew it was something I wanted to try soon.

It also sounded like it would be really good with lamb, and since we haven't had lamb in a while, I thought a dinner of lamb chops, with the couscous and some roasted carrots would be perfect for a Friday night.

Pistachios are something I use sparingly since they're so expensive, and paying $11 for a pound of roasted salted pistachios still in the shells seems excessive.  So after shelling the whole bag, and eating a few, too, of course, I thought about how far I might be able to stretch them.

Out of their shells, the pile of nuts seemed much smaller than they had looked in the bag, but I was sure that I could get at least three, or maybe even four recipes out of them.  So that was my challenge to myself.






The first, of course, was this couscous.  I varied the recipe a little from the original, and I really loved the crunch of the pistachios with the soft couscous and sweet dried apricots.  I roasted the carrots in a little duck fat until they were tender, and the lamb needed nothing but some salt and pepper and a quick sear in a hot skillet.  I topped the lamb with a spoonful of warm blackberry sauce.  It was a warm and cozy dinner.

Can you guess the other three ways I used the pistachios?


One Year Ago:   Roast Chicken with Lemon, Rosemary and Thyme
Two Years AgoRoasted Rack of Lamb with Sage








Pistachio and Apricot Couscous
printable
  • 1 cup chicken broth
  • 1 cup couscous
  • 1 stalk celery, diced
  • 1/3 cup salted, roasted pistachios, roughly chopped
  • 1/2 cup chopped, dried apricots
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • salt and pepper

Combine the chicken broth and couscous in a saucepan and bring to a boil.  Remove from the heat, cover and let stand for 5 minutes.  Fluff up the couscous with a fork, and stir in the celery, pistachios, apricots, lemon juice and butter.  Season to taste with salt and pepper.  Some sauteed onion in this would be great, too!

Yields 4-6 servings

Recipe adapted from Simply Recipes