Moroccan Couscous Salad {Share the Love}
Ingredients
For the couscous
- 2 cups couscous
- 2 Tbl. olive oil
- ½ tsp. salt
- 2½ cups chicken or vegetable broth or water
- ½ cup pine nuts toasted
- 1 cup red seedless grapes halved
- 1 cup dried apricots cut into strips
- ¼ cup scallions thinly sliced
- ¼ cup fresh cilantro leaves chopped
For the dressing…
- ¼ cup Eureka Lemon Extra Virgin Olive Oil
- 1/8 cup apricot preserves
- 2 Tbl. white balsamic vinegar
- Zest of 1 lemon
- 1 Tbl. fresh lemon juice
- 1 tsp. sriracha hot sauce
- ½ tsp. ground cumin
- ¼ tsp. ground coriander
- 1/8 tsp. cinnamon
- ½ tsp. salt or to taste
Instructions
For the couscous...
- In a large sauce pan, add broth, salt, and olive oil to a boil. Stir in couscous, cover and remove from heat. Allow to rest 10 minutes, then fluff with a fork. Cool completely before assembling salad.
- Toast pine nuts in a dry skillet over medium heat until they begin to turn golden brown, stirring frequently. Remove from pan immediately.
- In a large bowl, combine couscous, pine nuts, and next four ingredients.
For the dressing...
- Whisk together all dressing ingredients. Adjust seasoning to taste.
- Pour over couscous mixture and toss gently to combine. Chill until ready to serve.