Toasted Israeli Couscous

• 2 tablespoons lemon-flavored olive oil, plus more as needed
• 2 cups Israeli couscous
• 1/4 cup shelled unsalted roasted pistachios, coarsely chopped
• 2 1/4 cups hot water
• Kosher salt and freshly cracked black pepper
• 6 dried Turkish apricots, chopped
• 2 scallions, sliced

1. Heat the oil in a saucepan over medium heat.
2. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes.
3. Add the water, season with salt and pepper, to taste, and bring to a boil.
4. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.
5. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning.
6. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

lemonflavored olive oil, couscous, pistachios, water, kosher salt, turkish, scallions

Taken from www.foodnetwork.com/recipes/claire-robinson/toasted-israeli-couscous-recipe.html (may not work)