Best 14 Couscous Pork And Apricots Recipes

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Welcome to the world of flavors! Get ready to tantalize your taste buds with an exotic blend of couscous, succulent pork, and sweet apricots. This culinary masterpiece is a symphony of textures and flavors that will leave you craving for more. Embark on a culinary journey as we explore the perfect recipe for couscous pork and apricots, a dish that seamlessly merges the richness of pork, the delicate sweetness of apricots, and the fluffy goodness of couscous. Prepare to indulge in a taste sensation that will transport you to a realm of culinary delight.

Let's cook with our recipes!

APRICOT COUSCOUS



Apricot Couscous image

Provided by Tyler Florence

Categories     side-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 11

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
  • Serve family-style on a large platter and garnish with fresh cilantro.

APRICOT-CRANBERRY ISRAELI COUSCOUS



Apricot-Cranberry Israeli Couscous image

Israeli couscous, also known as pearl couscous, is a bit chewy, a little bit nutty, and tastes nothing like traditional couscous. This has an appealing fruity flavor and is a tasty, satisfying side dish to just about any main course. We particularly enjoy it with fish.

Provided by lutzflcat

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon unsalted butter
1 cup Israeli couscous
1 cup low-sodium chicken broth
½ cup orange juice
⅓ cup finely chopped dried apricots
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh mint

Steps:

  • Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
  • Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
  • Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 16.7 g, Cholesterol 8.6 mg, Fat 3.1 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 30.2 mg, Sugar 13.5 g

COUSCOUS WITH APRICOTS



Couscous with Apricots image

Categories     Fruit     Side     Vegetarian     Quick & Easy     Ramadan     Apricot     Healthy     Vegan     Couscous     Gourmet     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1 tablespoon coriander seeds, toasted and cooled
1 1/3 cups water
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1 cup couscous (6 ounces)
1/3 cup dried apricots, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Finely grind coriander seeds in an electric coffee/spice grinder or with a mortar and pestle.
  • Bring water, 2 tablespoons oil, and salt to a boil in a 1 1/2- to 2-quart heavy saucepan. Stir in couscous and coriander seeds, then cover pan and remove from heat. Let stand 5 minutes.
  • Fluff couscous with a fork and stir in remaining tablespoon oil, apricots, parsley, and salt and pepper to taste

HONEY APRICOT PORK CHOPS



Honey Apricot Pork Chops image

These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.

Provided by Christie Biggers

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops
Kosher salt and fresh cracked pepper to taste
1 tablespoon olive oil
2 tablespoons honey
4 fresh apricots, pitted and cut into wedges
3 cloves garlic, minced, or to taste
1 teaspoon chopped fresh parsley

Steps:

  • Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
  • Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g

COUSCOUS WITH APRICOTS



Couscous With Apricots image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, side dish

Time 7m

Yield 3 servings

Number Of Ingredients 6

1/2 cup dried apricots
Water
1 tablespoons lemon juice
1 tablespoon unsalted butter
3/4 cup instant couscous
Freshly ground black pepper

Steps:

  • Cut up apricots coarsely and combine with water. Follow package directions for proper amount of water.
  • Add lemon juice and butter, stir and cover. Bring water to boil.
  • When water boils stir in couscous and continue stirring until water boils again.
  • Remove pot from heat, cover and allow to sit 2 or 3 minutes, until water is completely absorbed and couscous is tender.

COUSCOUS, PORK AND APRICOTS



Couscous, Pork And Apricots image

Provided by Marian Burros

Categories     dinner, easy, weekday, main course

Time 40m

Yield 2 servings

Number Of Ingredients 14

8 ounces whole onion or 7 ounces ready-cut chopped onion (1 2/3 cups)
2 teaspoons olive oil
8 ounces mushrooms, white or assorted wild
8 ounces pork tenderloin
1 cup whole-wheat couscous
1 lemon
1 orange
10 dried apricots
1 teaspoon ground cumin
1/4 teaspoon hot red-pepper flakes
2 tablespoons no-salt-added tomato paste
3/4 cup orange juice
1 tablespoon chopped parsley
1/4 teaspoon salt

Steps:

  • Chop whole onion; saute in very hot nonstick pan in olive oil over medium-high heat, until onions begin to brown.
  • Meanwhile, wash, trim and dry mushrooms and add to onion when it begins to brown.
  • Wash, dry and cut pork into small cubes; add to onion and mushrooms as they cook and brown on all sides.
  • Following package directions on couscous, bring the appropriate amount of water to boil.
  • Finely grate lemon and orange rinds; cut up apricots.
  • Add couscous to boiling water with lemon and orange rinds; cover pot and allow couscous to sit until the water has been absorbed, about 5 minutes.
  • Add cumin and red pepper flakes to pork mixture and stir well. Stir in apricots, tomato paste and orange juice; reduce heat to low and continue cooking.
  • Wash, dry and mince parsley.
  • Stir cooked couscous into pork mixture; season with salt and sprinkle with parsley.

Nutrition Facts : @context http, Calories 755, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 10 grams, Fiber 13 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 42 grams, TransFat 0 grams

APRICOT COUSCOUS



Apricot Couscous image

Making couscous in a traditional couscousiere is time-consuming, but gives incredibly fluffy results. Making instant couscous in a pan is simple, but yields clumpy results. This method splits the difference: it?s easy and you get much lighter couscous.

Provided by Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 4

2 cups dry couscous
1/2 cup diced dried apricots (preferably Turkish)
3 cups boiling water
1 teaspoon salt

Steps:

  • In a medium-size baking dish, stir together couscous and apricots. Mix boiling water and salt in a measuring cup. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes. Remove foil, and fluff couscous with a fork. If you need to keep it warm, place couscous in a low oven until ready to serve.

COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS



Couscous With Dried Apricots, Currants, and Pistachios image

From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!

Provided by CaliforniaJan

Categories     Grains

Time 25m

Yield 16 serving(s)

Number Of Ingredients 10

4 1/2 cups water
1/4 cup extra-virgin olive oil
3 cinnamon sticks, halved
1 1/2 teaspoons ground cumin
2 1/2 teaspoons coarse salt
1 cup chopped dried apricot
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currant
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3 tablespoons chopped fresh mint leaves

Steps:

  • In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
  • Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

Nutrition Facts : Calories 112.7, Fat 7, SaturatedFat 0.9, Sodium 367.3, Carbohydrate 12.3, Fiber 1.9, Sugar 9.5, Protein 2.2

GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS



Golden couscous with apricots & crispy onions image

Jazz up your grains with fried onions, mint and coriander, a touch of fruit and spices

Provided by Cassie Best

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 12

500g couscous
1 vegetable stock cube
2 tsp turmeric
1 tsp ground cinnamon
100g dried apricot , chopped
3 red onions , thinly sliced
1 tsp caster sugar
about 500ml vegetable or sunflower oil
zest and juice 1 lemon
2 tbsp olive oil
small bunch coriander , chopped
small handful mint , chopped, a few leaves reserved

Steps:

  • Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
  • Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
  • Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
  • Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

CURRIED APRICOT COUSCOUS



Curried Apricot Couscous image

As a single working mom, my time is precious, but this dish is so quick, colorful and easy, and it tastes a lot like one I tried in Israel.-Jessica Grettie, Deerfield, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 6

1/3 cup chopped onion
3 tablespoons butter
1-1/2 cups chicken broth
1 cup chopped dried apricots
1/4 teaspoon curry powder
1 cup uncooked couscous

Steps:

  • In a small saucepan, saute onion in butter. Stir in the broth, apricots and curry powder. Bring to a boil. Stir in couscous. , Cover and remove from the heat; let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.

Nutrition Facts : Calories 268 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 365mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 3g fiber), Protein 6g protein.

PORK WITH CURRIED APPLE & COUSCOUS



Pork with Curried Apple & Couscous image

Enjoy a change-of-pace recipe on our Test Kitchen. The aroma of this delicious dinner will really whet your appetite. Curry brings earthy flavor while raisins and apples lend a touch of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper
3 teaspoons reduced-fat butter, divided
1 green onion, thinly sliced
1 garlic clove, minced
1 small apple, peeled and sliced
1 tablespoon raisins
1 teaspoon cornstarch
1 teaspoon curry powder
1/3 cup reduced-sodium chicken broth
1-1/2 cups hot cooked couscous

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, brown pork in 2 teaspoons butter. Reduce heat to low; cover and cook for 15-20 minutes or until a thermometer reaches 160°, turning occasionally. Remove pork and keep warm., In the same skillet, saute onion and garlic in remaining butter until tender. Add apple and raisins; saute 2 minutes longer. Combine the cornstarch, curry powder and broth until smooth; stir into apple mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork and couscous.

Nutrition Facts : Calories 406 calories, Fat 9g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 513mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 3g fiber), Protein 39g protein. Diabetic Exchanges

PORK WITH CUCUMBER & APRICOT COUSCOUS



Pork with cucumber & apricot couscous image

Try this flavour-packed pork dish with couscous for dinner. It's healthy, full of nutrients and contains four of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner

Time 1h

Number Of Ingredients 17

30g fresh coriander
4 small garlic cloves, chopped
2 tsp sumac
1 tbsp olive oil
400g pork fillet
1½ tsp smoked paprika
drop of olive oil, for roasting
2 red onions, halved and sliced
1 aubergine, cut into 1cm cubes
200g wholemeal giant couscous
small bunch of spring onions (about 100g), sliced
½ large cucumber (about 320g), chopped
1 lemon, zested plus 2 tbsp juice
2 tbsp extra virgin olive oil
15g mint, leaves chopped
8 fresh apricots (about 320g)
25g toasted flaked almonds

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.
  • For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn't large enough, use two.) Roast for 25 mins. Check the pork and if it isn't cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.
  • Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.
  • Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.

Nutrition Facts : Calories 567 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 0.2 milligram of sodium

APRICOT COUSCOUS



Apricot Couscous image

Make and share this Apricot Couscous recipe from Food.com.

Provided by momaphet

Categories     Grains

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup couscous
1 small red onion, small dice
1 1/2 cups low sodium chicken broth, warm
1/4 cup dried apricot, coarsely chopped
1/4 cup whole almond, toasted & coarsely chopped
2 scallions, green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
1 tablespoon fresh lemon juice
1 pinch lemon zest
1 tablespoon extra-virgin olive oil, plus extra for drizzle
kosher salt & freshly ground black pepper

Steps:

  • In a medium saucepan add 1 TBL extra-virgin olive oil, when it is hot add the red onion, almonds and apricots and saute gently over low heat until translucent and slightly fragrant.
  • Add the couscous then dump in the warm chicken broth. Stir with a fork to combine. Add lemon zest and cover. Let sit for 10 minutes, then uncover and fluff with a fork again.
  • Coarsely chop the green onions, mint and cilantro; add this to the couscous. Add lemon juice, drizzle with olive oil, and season to taste with salt and pepper. Toss gently to combine.

COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS



Couscous with Dried Apricots, Currants, and Pistachios image

Categories     Side     High Fiber     Currant     Apricot     Mint     Pistachio     Chill     Cinnamon     Couscous     Gourmet

Yield Serves 16 as part of a buffet

Number Of Ingredients 10

4 1/2 cups water
1/4 cup extra-virgin olive oil
3 cinnamon sticks, halved
1 1/2 teaspoons ground cumin
2 1/2 teaspoons coarse salt
1 cup chopped dried apricots
two 10-ounce boxes couscous (about 3 1/4 cups)
3/4 cup dried currants
1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse
3 tablespoons chopped fresh mint leaves

Steps:

  • In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
  • Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the dish will taste. Look for fresh, organic produce and free-range, antibiotic-free meat.
  • Don't overcrowd the pan. When cooking the pork, make sure to leave enough space between the pieces so that they can brown evenly. Otherwise, they will steam instead of fry.
  • Season the pork well. Use a generous amount of salt and pepper, as well as any other spices that you like. This will help to enhance the flavor of the meat.
  • Cook the pork until it is done. Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. This will ensure that it is safe to eat and will not be dry or tough.
  • Use a variety of vegetables. The vegetables in this dish add color, texture, and flavor. Feel free to use any vegetables that you like, or that are in season.
  • Don't overcook the vegetables. Vegetables should be cooked until they are tender-crisp. If you overcook them, they will become mushy and lose their flavor.
  • Serve the dish immediately. This dish is best served hot and fresh. If you need to make it ahead of time, you can cook the pork and vegetables separately and then reheat them before serving.

Conclusion:

This couscous, pork, and apricots dish is a flavorful and easy-to-make meal that is perfect for a weeknight dinner. The pork is tender and juicy, the vegetables are crisp and colorful, and the apricots add a touch of sweetness. Serve this dish with a side of steamed rice or pita bread for a complete meal.

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