Friday, August 2, 2013

Couscous Salad with Apricots

This is a salad I grew up with.  My mother graciously let me have the recipe so I could share it here.  For me, this is a perfect spring or summer salad.  It's incredibly fresh tasting and very easy to throw together. And let me tell you from years of experience -- it's the first salad to disappear at any picnic or potluck. 

Couscous Salad
Serves 6 (5 cups)
Active time: 15 minutes
Cook Time: 10 minutes
Total time: 15 minutes (not including chill time)
Serving Suggestions: Along side a burger with sweet potato fries.

What you'll need:
  • 1 1/2 cups vegetable broth
  • 1/3 packed cup raisins OR currants
  • 3/4 tsp cumin
  • 1 cup dry couscous
  • 1/3 cup olive oil
  • 3 TBLS lemon juice
  • salt and pepper to taste
  • 4 scallions, sliced thin
  • 1/4 cup slivered almonds
  • 1/3 cup thinly sliced dried apricots, about 12 (more for garnish, if desired)

What you'll do:

  • Boil broth with raisins and cumin in a medium saucepan.  Remove from heat and add couscous.  Cover and let it sit 5 minutes.  Fluff it with a fork.
  • Meanwhile, whisk together the olive oil, lemon juice and salt and pepper.  
  • When couscous is slightly cooled and fluffed, gently stir in remaining ingredients and drizzle dressing on top, making sure to stir all to combine.

    For best results: let it sit for an hour before serving to let the flavors mingle

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