Couscous Salad With Dried Apricots and Preserved Lemon
While summer is still with us, you can serve any vegetable-laden dishes you’ve been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs.If you can’t find any preserved lemons, and can spare a few weeks, here’s a recipe to make them yourself. Featured in: Late Summer’s Grilling Sweet Spot.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/2 teaspoon black pepper
- fresh lemon juice to taste
- 1 1/2 teaspoons cumin seeds
- 3/4 cup chopped dried apricots
- 3 cups israeli (pearl) couscous whole-wheat or regular
- 2 tablespoons sherry vinegar or white wine vinegar
- 3/4 teaspoon coarse kosher salt more to taste
- 3/4 cup torn fresh mint leaves
- 2/3 upcoarsely chopped fresh dill
- 2/3 upextra-virgin olive oil more to taste
- 1/2 cup chopped scallion white and light-green parts
- 2 1/2 tablespoons chopped preserved lemon
- chopped pistachio nuts for garnish (optional)
- Carbohydrate 4.94435301141572 g
- Cholesterol 0 mg
- Fat 0.764896738791751 g
- Fiber 1.60336587185203 g
- Protein 1.42570754875501 g
- Saturated Fat 0.0632145035103142 g
- Serving Size 1 1 recipe (55g)
- Sodium 1756.84025179165 mg
- Sugar 3.34098713956369 g
- Trans Fat 0.12984302183625 g
- Calories 27 calories
Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain. Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
