This version uses Israeli couscous (also known as pearled couscous), which has a larger bead than the classic Moroccan kind, and adds really great texture to a dish.
I started by sauteeing diced onions in olive oil, and then cooked the couscous in a mixture of vegetable broth/water and coconut milk, which gave the little pearls a slightly sweet, fragrant flavor.
This is a lovely and simple Fall side dish that would definitely be welcome on your holiday table!
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Coconut Israeli Couscous with Dried Apricots
1 tablespoon olive oil or butter
1/2 yellow onion, diced
2 cups (12oz) pearled or Israeli couscous
2 cups coconut milk
2 cups water or vegetable broth
1 cup dried apricots, chopped
Place a large skillet with a fitted lid over medium-high heat. Add the butter or oil, and the onions, and saute 5 minutes until tender. Add the couscous and toss until coated in the oil. Add the coconut milk, broth, apricots, and 1 teaspoon salt. Stir to combine and bring to a gentle boil and let cook 4 minutes. Reduce heat and simmer for about 8 minutes, stirring occasionally, or until most of the liquid is absorbed. Remove from heat, cover, and let stand 5 minutes before serving.