Apricot Couscous II Recipe - Vegetarian Moroccan Dish

Apricot Couscous II

Apricot Couscous II Recipe - Vegetarian Moroccan Dish
Region / culture: Morocco | Preparation time: 10 minutes | Cooking time: 4 minutes | Servings: 5 | Vegetarian diet


Apricot Couscous II
Apricot Couscous II

Apricot Couscous II is a delightful and easy-to-make dish that combines the sweetness of dried apricots with the fluffy texture of couscous, enhanced by a hint of cardamom. This recipe is perfect for those seeking a quick, nutritious, and flavorful meal or side dish. Its simplicity and exotic flavors make it a favorite among both novice and experienced cooks.


The origins of couscous trace back to North Africa, where it has been a staple food for centuries. The addition of dried fruits such as apricots to couscous is a common practice in North African and Middle Eastern cuisines, adding a sweet contrast to savory dishes. This particular recipe, Apricot Couscous II, is a modern take on traditional flavors, designed for ease of preparation in contemporary kitchens, including the use of a microwave.


How to prepare

  1. 1. Combine water, apricots, margarine, and cardamom in a 1 qt (946 ml) casserole dish.
  2. 2. Cover the dish.
  3. 3. Microwave on high for 4 minutes, or until the water reaches a full boil.
  4. 4. Add couscous.
  5. 5. Cover the dish.
  6. 6. Let it stand for 5 minutes or until the liquid is absorbed.
  7. 7. Serves 5.


  • To vary the recipe, try using different dried fruits such as raisins, cranberries, or dates. For a nuttier flavor, add toasted almonds or pine nuts. To make it savory, include chopped onions and garlic in the water mixture before boiling.

Cooking Tips & Tricks

For the best results, ensure the apricots are finely chopped to distribute their flavor evenly. Using a high-quality, non-dairy margarine can enhance the dish's richness without adding dairy. The key to perfect couscous is to let it sit covered after cooking, allowing it to steam and become fluffy. For an extra touch of flavor, consider toasting the couscous lightly in a dry pan before adding it to the boiling water.

Serving Suggestions

Apricot Couscous II can be served as a light main course or as a side dish. It pairs wonderfully with grilled vegetables, roasted chicken, or lamb for a more filling meal. For a vegan option, serve alongside a chickpea stew or mixed greens salad.

Cooking Techniques

While this recipe uses a microwave for convenience, the couscous and apricots can also be cooked on the stovetop. Bring the water mixture to a boil in a saucepan, then add the couscous, remove from heat, cover, and let sit until the liquid is absorbed.

Ingredient Substitutions

If nondairy margarine is not available, olive oil can be used as a healthy alternative. Cardamom can be substituted with cinnamon or nutmeg for a different flavor profile. Quinoa can replace couscous for a gluten-free option.

Make Ahead Tips

This dish can be prepared in advance and stored in the refrigerator for up to 3 days. To reheat, simply add a little water or vegetable broth and microwave until warm, fluffing with a fork before serving.

Presentation Ideas

Serve Apricot Couscous II in a decorative bowl, garnished with additional chopped apricots and a sprinkle of fresh herbs such as parsley or mint for color and flavor. A lemon wedge on the side can add a refreshing zest when squeezed over the couscous.

Pairing Recommendations

This dish pairs beautifully with Moroccan or Middle Eastern-inspired dishes. Try it with tagines, grilled meats, or spiced vegetable dishes. For a drink pairing, a light white wine or mint tea complements the flavors well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, add a splash of water and microwave on medium power until heated through. Stir well to ensure even warmth.

Nutrition Information

Calories per serving

Each serving of Apricot Couscous II contains approximately 200 calories, making it a light yet satisfying option that can fit into various dietary plans.


This dish is primarily a source of carbohydrates, with each serving providing approximately 36 grams. The majority of these carbs come from the couscous, which is a form of semolina wheat, making it a good source of energy. The dried apricots also contribute natural sugars and fiber.


Apricot Couscous II is low in fats, with each serving containing about 2 grams, primarily from the non-dairy margarine. Choosing a margarine that is low in saturated fats can make this dish an even healthier option.


Couscous itself provides a modest amount of protein, with each serving of this dish offering around 6 grams. While not high in protein, it can contribute to the daily protein intake, especially when paired with other protein sources.

Vitamins and minerals

Dried apricots are a notable source of vitamins A and C, as well as minerals like potassium and magnesium. These nutrients are essential for maintaining good health, supporting everything from vision to the immune system and muscle function.


This recipe contains wheat (couscous) and may contain traces of nuts or soy depending on the brand of non-dairy margarine used. It is suitable for those avoiding dairy but should be avoided by individuals with gluten sensitivities or wheat allergies.


Overall, Apricot Couscous II is a nutritious dish, rich in carbohydrates and low in fats, with a good mix of vitamins and minerals from the dried apricots. It's a balanced choice for a healthy meal or side dish.


Apricot Couscous II is a versatile, nutritious, and delicious dish that brings a touch of sweetness to the table. Its ease of preparation and healthful ingredients make it a great choice for any meal, offering a delightful blend of flavors and textures that can be adapted to suit various tastes and dietary needs.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a sunny afternoon when my neighbor, Mrs. Johnson, invited me over for tea. As we sat in her cozy kitchen, sipping on Earl Grey and nibbling on homemade shortbread cookies, she suddenly pulled out a tattered old recipe book from her cupboard.

"Have you ever tried apricot couscous?" Mrs. Johnson asked, her eyes sparkling with excitement. "It's a family recipe that has been passed down for generations. I think you'll love it."

I was intrigued. I had never heard of apricot couscous before, but the sound of it alone made my mouth water. Mrs. Johnson handed me the recipe card, yellowed with age and covered in scribbles and stains. The ingredients were simple – couscous, dried apricots, almonds, and a few spices – but the method seemed complex.

"I learned to make this dish from my grandmother," Mrs. Johnson explained, her voice soft and nostalgic. "She used to cook it for us on special occasions, and it always brought the family together. I hope you can create the same memories with your loved ones."

I promised Mrs. Johnson that I would give the recipe a try, and she smiled warmly, patting my hand. As I left her house that day, I couldn't wait to recreate the flavors of her childhood in my own kitchen.

The next weekend, I gathered all the ingredients for apricot couscous II and set to work. The process was labor-intensive – soaking the apricots, toasting the almonds, fluffing the couscous – but I found myself lost in the rhythm of cooking, just as Mrs. Johnson had described. The kitchen filled with the sweet aroma of apricots and spices, and I felt a sense of peace wash over me.

When the dish was finally ready, I scooped it onto a serving platter and garnished it with fresh mint leaves. The colors were vibrant – golden apricots, ivory couscous, emerald green herbs – and I knew I had done justice to Mrs. Johnson's family recipe. I couldn't wait to share it with my own loved ones.

That evening, I invited my family over for dinner and served them apricot couscous II as the main course. As they took their first bites, their faces lit up with delight. The flavors were a symphony of sweet and savory, with a hint of warmth from the spices. My husband even went back for seconds, a rare occurrence in our household.

As we sat around the table, laughing and chatting, I thought of Mrs. Johnson and her grandmother, who had passed down this recipe through the generations. I realized that food was more than just sustenance – it was a way to connect with our past, to create memories, and to show love to those we cared about.

From that day on, apricot couscous II became a staple in our family meals. I made it for birthdays, holidays, and even just on lazy Sundays when we craved something comforting. Each time I cooked it, I felt a connection to Mrs. Johnson and her grandmother, who had taught me the power of a simple recipe to bring people together.

And so, as I sit here now, writing this story for my grandchildren, I hope they too will learn the joy of cooking and sharing meals with loved ones. May apricot couscous II become a part of their own family traditions, a link to the past that will carry them through the years with warmth and love.


| Apricot Recipes | Cardamom Recipes | Couscous Recipes | Dried Apricot Recipes | Moroccan Recipes | Vegetarian Recipes |

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