Israeli Couscous with Pistachios, Apricots and Cranberries
This vibrant and easy couscous salad features fluffy couscous, dried fruits, and crunchy pistachios, all tossed in a zesty shallot vinaigrette. Perfect as a quick side dish or a light vegetarian main, it's easily adaptable and can be enjoyed warm or cold.
Instructions
- 1
Cook the [israeli or pearl couscous] according to package directions.
- 2
Once cooked, fluff the [israeli or pearl couscous] and transfer to a large bowl. Add the dried fruit (2 cups), chopped pistachios (0.75 cup), and mint (0.25 cup).
- 3
In a small jar, combine the extra virgin olive oil (0.33 cup), minced shallots (2 tbsp), Dijon mustard (2 tsp), golden balsamic vinegar (2 tbsp), maple syrup (1.5 tsp), a few pinches of [kosher salt], and [freshly ground black pepper]. Shake well. Adjust [maple syrup], [kosher salt], and [freshly ground black pepper] to taste.
- 4
Pour the dressing over the [israeli or pearl couscous] mixture and stir to combine. Serve warm or chilled (allow 1-2 hours or overnight in the refrigerator for flavors to meld).
Nutrition Facts
Per portion