A light savory and sweet couscous salad with crunchy pistachios is a perfect side dish with grilled chicken, lamb or pork or as a side dish for a barbecue or summer picnic.
INGREDIENTS:
2 cups Israeli or 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:
Cook the couscous according to the package directions. (For more flavorful couscous, cook in chicken or vegetable broth.) Fluff the couscous and add it to a large mixing bowl.
Add the chopped apricots, mint, green onions, and pistachios to the couscous and toss lightly to mix.
Measure the olive oil, shallots, Dijon mustard, balsamic vinegar, apricot jam or honey, salt, and pepper in a jar with a lid. Shake the dressing well and add more jam honey and salt and pepper to taste. It should be a slightly sweet and tangy dressing.
Pour dressing over the couscous mixture and toss lightly to combine.
Salad can be enjoyed warm, room temperature, or chilled.
