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Grilled Haddock over Apricot Pistachio Israelis Couscous & Sweet Potato Fries with Apricot Dipping Sauce

Posted Oct 12 2010 6:42pm

Whoa…that was a mouthful! Couscous can be an interesting alternative as a side dish. Israeli couscous are small, round, pasta-like granules made from semolina and wheat flour. It  is twice as big as regular couscous and is toasted rather than dried. This gives it a nutty flavor and provides a chewy bite. Today I am toasting the couscous along with pistachios, then adding water and chopped dried apricots. Keeping the apricot theme, I am preparing a dipping sauce for the oven baked sweet potato fries.

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Toast one cup of Israeli couscous along with 1/4 c. pistachios in 1 T. olive oil. Stir for a few minutes until mixture starts to turn golden.

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Add 1 1/4 c. water and 1/2 t. salt and mixture to saucepan. Bring to boil, reduce to simmer, (with lid on) In 10-12 minutes couscous will be tender and water absorbed. Remove from heat and fluff with fork.

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Grill haddock fillets on hot oiled grill pan, seasoning with lemon pepper seasoning. These fillets were thin and were cooked through in just a few minutes. They were so tender, I had trouble keeping them as an whole piece.

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Scrub and peel 2 large sweet potatoes.

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Slice into 1/2” strips. Parboil in boiling water for 4-5 minutes. Drain.

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Place on baking sheet and drizzle with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes, turning once. Serve with the following dipping sauce.

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Mix 1/2 c. apricot jam (I love Simply Fruit because there is no added sugar) with 1T. soy sauce and 1 T. lime juice. Place in tiny dipping bowl and serve with hot crispy sweet potato fries!

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