I had a particularly good meal at a local restaurant recently that served grilled chicken with a side of couscous that had been tossed with some toasted pistachios and a little harissa. I ate every last semolina granule on my plate. Inspired, we made our own version, with pistachios and some chopped dried apricots, red onions, lemon juice, and parsley. So good! Especially with grilled chicken. It would be good with a Moroccan chicken tagine too. The dried apricots provide sparklettes of sweetness that balance well with the pistachios, lemon, and onions. Do you have a favorite preparation of couscous? Please let us know about it in the comments. *If you only have access to shelled roasted pistachios, use them and skip step 2 in the method instructions. Cherry Tomato Couscous, from 101 Cookbooks Couscous with Chickpeas, Fennel and Citrus, from The Kitchn Lemony Saffron Couscous, from The Shiksa in the Kitchen
