A “Frenchified” casserole of lamb, apricots and rosemary; an apricot pilaf with yogurt sauce; broiled apricots with mascarpone; an iced apricot and black currant terrine – all ideas that are both simple but not at all boring. I started with this spiced apricot couscous, which made a lovely, easy weeknight dinner, and if I find more fresh apricots and some black currants at the same time, that terrine will be a must.

Fresh Apricots & Spiced Couscous

Fresh Apricots & Spiced Couscous

Fresh Apricots & Spiced Couscous

Fresh Apricots & Spiced Couscous

Spiced Apricot Couscous

Serves 4.

  • 1 c. couscous
  • 1 c. vegetable stock
  • 1 TBS good olive oil
  • 1-3 tsp harissa
  • 1 preserved lemon, cut into small pieces
  • 1 small bunch cilantro, stemmed and chopped
  • 2 shallots
  • 1 TBS butter
  • 1 cinnamon stick
  • 6 whole cardamom pods
  • 1/4 tsp dried chile flakes
  • 5-6 ripe apricots, pitted and cut into 1 inch pieces
  • 1/4 c. dried currants or raisins
  • sea salt
  • black pepper
  1. In a small pot, bring the vegetable stock just to a boil.  Add the couscous, then turn off heat immediately, cover, and let stand for 10 minutes.
  2. Heat the butter over medium heat in a large frying pan.  Add shallots and saute until translucent, stirring occasionally, about 5 minutes.  Add cinnamon stick, cardamom pods, dried chile flakes, chopped apricots, and currants or raisins.  Season with salt and pepper, and add 1 c. warm water to pan.  Leave to simmer for 10 to 15 minutes, until apricots are very soft and sauce has reduced and thickened.
  3. Fluff up couscous with a fork, and transfer to a large bowl.  Stir in olive oil, preserved lemon, and cilantro.  Add 1 tsp of the harissa, stir to incorporate, and taste for heat.  My harissa is very hot, so 1 tsp did it for me, but the level of heat can vary greatly, so taste as you go and stop when you’ve hit the heat that you like.
  4. Pour hot apricots into a separate bowl.  Serve the couscous, then mound the spiced apricots on top.  Serve hot.

Dining and Cooking