Sunday Recipe: Moroccan Apricot Couscous

Here’s a recent low-point and filling recipe that worked like a charm. Highly recommended!

Moroccan Apricot Couscous
(from Tyler Florence’s recipe Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread)

Weight Watchers POINTS® Value: 3 (Calculated using eTools)
Servings: 6

Level of Difficulty: Easy
Course: side dishes

1 cup uncooked couscous
1 1/2 cups water, warm
10 pieces dried apricots
1/4 cup almonds, whole, toasted
2 medium scallion(s), green parts only
1 cup fresh mint
1 cup fresh cilantro
1/2 medium lemon, juiced
2 tsp olive oil, drizzled
1 tsp kosher salt, to taste
1 tsp black pepper, freshly ground, to taste


Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine.