• Lindsay Tobias

Apricot, Basil, and Almond Couscous "Salad"

I am not positive that this can be listed as a salad, since it is not on a bed of greens, BUT none the less, if potato salad or jello salad can make the cut, so can this.


Say hello to this flavorful, fiber filled grain bowl of your dreams.


Apricot, Basil, and Almond Couscous "Salad"

ingredients

1 cup Israeli CousCous

1 can rinsed and drained chickpeas

1/3 cup dried apricots, chopped

1/2 cup lightly salted (or mercona!) almonds (or pistachios!)

1 container fresh basil

1/3 red onion

3 tbsp red wine vinegar

1 tbsp honey

2 garlic cloves

1 tbsp dijon mustard

1/3-1/2 cup extra virgin olive oil

salt and pepper


instructions

  1. Salt a pot of water and bring it to a low boil. Add the couscous and let cook for 8-9 minutes or until done. Transfer to a boil and drizzle with olive oil, to prevent sticking.

  2. Rinse and drain chickpeas and chop apricots, almonds, half of the basil, and red onion and add to bowl with couscous.

  3. In a blender or food processor, add oil, vinegar, honey, garlic, dijon mustard, the other half of the basil, and salt and pepper and blend. add more oil if desired.

  4. Drizzle over couscous mix and enjoy! add more salt and pepper if needed.

THEN TELL ME HOW MUCH YOU LOVE IT!