Roasted Apricot Burrata Couscous Cups

Ingredients

• 1 cup pearl couscous
• 1 1/4 cups water or light vegetable broth
• 5 ripe but firm apricots, halved and pitted
• 1 tablespoon honey, plus a little more for finishing
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon lemon zest
• 1 1/2 tablespoons lemon juice, plus more to taste
• 1/3 cup chopped fresh basil, plus small leaves for serving
• 1 large burrata ball, about 8 oz
• 1/4 cup roasted pistachios, roughly chopped
• 1/4 teaspoon fine salt, plus more to taste
• Freshly cracked black pepper
• Flaky salt for finishing
• Optional: a pinch of chili flakes, arugula, cucumber ribbons, or toasted sourdough on the side
• The couscous can be cooked up to 2 days ahead. Chill it with a little olive oil, then refresh with lemon juice and basil before serving.
• Roast apricots just before assembling for the best glossy texture. If made ahead, store them separately and spoon their juices over the bowls.
• Choose apricots that are fragrant and slightly soft but not mushy. Very ripe apricots can collapse quickly in the oven.
• For a more savory version, reduce the honey and add chili flakes, arugula, or a spoon of pesto.
• For a heartier lunch, add chickpeas, grilled halloumi, or shredded roast chicken.
• Burrata is best added at the end. If packed for later, keep it separate and tear it over the bowl right before eating.
• These work as appetizer cups, picnic bowls, or a colorful brunch side with toasted sourdough.

Method

1. Cook the couscous. Bring water or broth to a simmer with a pinch of salt. Add pearl couscous, cover, and cook for 8-10 minutes, stirring once or twice, until tender. Drain any excess liquid, then spread it in a shallow bowl for a few minutes so it stays fluffy instead of clumping.
2. Season while warm. Toss couscous with 1 tablespoon olive oil, lemon zest, lemon juice, basil, black pepper, and salt. Taste while warm. It should be bright and lightly salted because the burrata will soften the flavor.
3. Roast the apricots. Heat the oven to 425 F. Place apricot halves cut-side up on a small tray. Drizzle with honey and 1 tablespoon olive oil, then add a pinch of salt and pepper. Roast for 10-14 minutes, until the edges slump slightly and the juices look glossy. Keep them soft but not collapsed.
4. Build the cups. Spoon couscous into small bowls or cups. Add 2-3 warm apricot halves per serving. Tear burrata over the top so creamy pieces settle into the couscous.
5. Finish and serve. Add pistachios, basil leaves, flaky salt, black pepper, and a tiny extra honey drizzle. Serve warm or room temperature, ideally within 30 minutes of assembling.

Tips

• The couscous can be cooked up to 2 days ahead. Chill it with a little olive oil, then refresh with lemon juice and basil before serving.
• Roast apricots just before assembling for the best glossy texture. If made ahead, store them separately and spoon their juices over the bowls.
• Choose apricots that are fragrant and slightly soft but not mushy. Very ripe apricots can collapse quickly in the oven.
• For a more savory version, reduce the honey and add chili flakes, arugula, or a spoon of pesto.
• For a heartier lunch, add chickpeas, grilled halloumi, or shredded roast chicken.