This vibrant couscous salad combines sweet and savory flavors for a refreshing side dish that works beautifully year-round. Tender pearl couscous is tossed with chewy dried apricots, fresh mint, and crunchy pistachios, then finished with a light golden balsamic dressing. The result is a salad that’s slightly sweet, tangy, and nutty—perfect alongside grilled chicken, lamb, or pork, or as a colorful addition to summer barbecues and picnics. It’s equally delicious served warm, at room temperature, or chilled, making it a versatile dish you’ll come back to again and again.
INGREDIENTS:
2 cups Israeli (pearl) couscous
1 cup dried apricots, diced
1/4 cup fresh mint, chopped
1/2 cup green onions, thinly sliced
3/4 cup roasted pistachios, coarsely chopped
1/3 cup extra-virgin olive oil
2 tablespoons shallots, finely diced
2 teaspoons Dijon mustard
3 tablespoons golden balsamic vinegar
1 tablespoon apricot jam (or honey)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
METHOD:
Prepare the couscous according to package directions. For extra flavor, cook in chicken or vegetable broth. Fluff with a fork and transfer to a large mixing bowl.
Stir in the chopped apricots, mint, green onions, and pistachios. Toss lightly to combine.
In a small jar with a tight-fitting lid, combine the olive oil, shallots, Dijon mustard, balsamic vinegar, apricot jam (or honey), salt, and pepper. Shake vigorously until smooth. Taste and adjust sweetness or seasoning if needed—the dressing should be lightly sweet and tangy.
Pour the dressing over the couscous mixture and toss gently until evenly coated.
Enjoy the salad warm, at room temperature, or chilled.
