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.
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.
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.
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.
Scrub and peel 2 large sweet potatoes.
Slice into 1/2” strips. Parboil in boiling water for 4-5 minutes. Drain.
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.
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!