Curried Apricot Couscous is a great dish to serve alongside yesterday's Rosemary-Pork Tenderloin. The lightly spiced couscous pairs wonderfully with the sweet apricot glaze of the tenderloin, and brings an incredible warmth to the meal.
I prefer to use whole wheat couscous when making this dish, but feel free to use whatever you have on hand. This side dish is quick to prepare, so it would be a great last-minute option to accompany many other main courses.
Curried Apricot Couscous
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Recipe from Taste of Home magazine - Dec 2011-Jan 2012 issue
Yield: 5 servings
Ingredients:
1/3 cup chopped onion
3 Tbsp butter
1 1/2 cups chicken broth
1 cup chopped dried apricots
1/4 tsp curry powder
1 cup couscous (uncooked)
Directions:
Saute onion with butter in a small saucepan. Stir in chicken broth, apricots, and curry powder. Bring to a boil. Stir in couscous. Cover and remove from heat; let stand for 5-10 minutes or until liquid is absorbed. Fluff with a fork.
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