Couscous Salad with Dried Apricots
Prep
Cook
Total
Yield 4 Servings
Ingredients
1 4.7 oz package Pearl Couscous (or 1/2 cup)
1 3/4 cup water
1t cumin seeds (or 1t ground cumin)
1T vinegar sherry, white wine or cider will work.
1/2t salt
1/4 cup chopped dried apricots
1/2 preserved lemon diced
2 scallions finely chopped (about 1/4 cup)
1/4 cup chopped basil, lemon if you have it
1/4 cup chopped parsley
1/4 cup olive oil
Fresh lemon juice to taste ( or use a splash from the bottle in the fridge)
1/4 cup toasted slivered almonds
Instructions
In a small sauce pan bring the water to a boil and add the pearl couscous. Reduce the heat and simmer for 10-12 minutes until all of the liquid is absorbed. If using regular couscous follow package instructions. While that is cooking toast the cumin in a dry skillet until it's just fragrant, about 2 minutes. Remove from heat and crush either in a mortar and pestle or with the back of a large knife on your cutting board. If you don't have cumin seed just skip the toasting part and use ground. Add the cumin to the warm couscous with the vinegar and salt and toss well. set aside to cool or place in the fridge for 15 minutes. While the couscous is cooling toast your slivered almonds. When cool add the remaining ingredients and mix well, taste, and add more salt if necessary and lemon juice to taste. Serve cold.
Notes
You can change this recipe around depending on what you have on hand. Use any kind of dried fruit and/or nuts, crazins, figs, pineapple, mango, pecans, walnuts, pistachios, etc. You can also switch up the fresh herbs, with dill, mint, basil, parsley. Use what you have, I promise it will be great.
Courses Salad
Recipe by Marie Cooks at http://www.mariecooks.com/salads/couscous-salad-with-dried-apricots/