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Celebrity Chef Recipes


Mark Bittman

Mark Bittman's Apricot-Cinnamon Couscous

He's a New York Times food writer and a TV personality, with over a dozen cookbooks to his name. (The best-selling How to Cook Everything even spawned three popular iPad apps.) Busy as he is, breakfast at home is a must for Mark Bittman. To start any day right, try this fast, fruity, satisfying option. "Steeping couscous in cider," he says, "is a fantastic and unexpected way to infuse it with a lot of flavor in the short time that it cooks."


1 cup couscous
1 tablespoon packed brown sugar
1 cinnamon stick or 1/4 teaspoon ground
1 1/2 cups apple cider
1/2 cup dried apricots


Put 1 cup couscous, 1 tablespoon packed brown sugar, 1 cinnamon stick (or 1/4 teaspoon ground), a sprinkle of salt, and 1 1/2 cups apple cider in a medium pot over high heat. Chop 1/2 cup dried apricots.

Let the couscous steep for about 5 minutes. Fish out the cinnamon stick if you're using it, fluff the couscous with a fork, taste and adjust the seasoning, and serve.

Makes 4 servings.

Originally published in the October 2014 issue of Family Circle magazine.