70 minutes
A refreshing couscous salad with apricots, mint, scallions, peas, and toasted almonds, perfect as a side or light main course.
Dried Apricots, cut into bits
each
cups
cups
Couscous
cups
Lemon Juice, freshly squeezed
each
to taste
to taste
Large Scallions, trimmed and sliced on an angle, soaked in ice water for 20 minutes, drained well
each
Mint, lightly packed
cups
English Peas, shelled
cups
Toasted Almonds, roughly chopped
cups
1. Soak Apricots
Start by soaking the apricots in a mixture of white wine vinegar and warm water for at least 30 minutes.
2. Prepare Couscous
Boil water according to the package instructions, then pour it over the couscous in a pot. Cover and let it sit until the water is absorbed and the couscous is light and fluffy.
3. Mix Couscous with Lemon and Olive Oil
Transfer the couscous to a large mixing bowl. Drizzle with the juice of half a lemon and about ¼ cup of extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper. Toss everything together.
4. Combine All Ingredients
Add the soaked apricots, sliced scallions, fresh mint leaves, shelled English peas, and chopped toasted almonds to the couscous. Gently toss all the ingredients together to combine.
5. Adjust Seasoning
Taste the couscous and adjust the seasoning if necessary. Add more salt, pepper, lemon juice, or olive oil to balance the flavors.
6. Serve
Serve the couscous at room temperature, allowing all the flavors to meld together.
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