Baby Bar Friday…Couscous with Apricots

A few years ago, I went to a cooking class given in someone’s house.  The class was given by Levana Kirschenbaum, a kosher chef with a flair for the mediterranean style.  I left with a package of recipes that I should have used more frequently.  Of course they were lost in the storm, so I decided to put my memory to the test and try to recreate these flavors for Baby D.  One of my favorite recipes from the class was a lamb and chicken stew? with dried fruits.  I have a really strong aversion to blended meats, so I left out the lamb and chicken, but when I make this for the bigger people in the family I will just put some of the meatless part on the side next time!  For now, I made it more of a brunch item for Baby D!

Makes approximately 4 4oz jars.

  • 8 organic turkish dried apricots (I found them at Trader Joes)
  • 3/4 cup israeli cous cous
  • 1 cup water
  • 1/2 red onion chopped
  • 1tsp EVOO
  • 1/4 tsp tumeric
  • 1/4 tsp ground cloves
  • 1/8 tsp cinnamon
  • additional water for boiling apricots & lightly pureeing
  1. Put apricots in a pot and cover with water, boil 15 minutes.
  2. In a separate pot, sautee chopped red onion in the EVOO until translucent (about 4-5 minutes)
  3. Add the couscous to the pan and stir to lightly brown.
  4. Add the 1 cup of water to the couscous and bring to a boil, then cover and simmer according to package directions (6-10 minutes)
  5. Put apricots, tumeric, cloves & cinnamon in a blender with couscous.  Add 1/4 cup of water at a time until you reach the consistency appropriate for your baby.

I very lightly pureed this so that the couscous is generally whole but the apricots became pasty.  Baby D prefers more solid food to thin purees, but if you add more water and blend more, you can get this to a smooth consistency for younger babies.

It is really delicious!  Baby D devoured it = success to me!

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