Description
This Warm Couscous Salad with Apricot Vinaigrette is a delightful Mediterranean-inspired dish that combines fluffy couscous with a sweet and tangy dressing, creating a perfect balance of flavors and textures.
Ingredients
Scale
Couscous:
- 1 cup uncooked couscous
- 1 cup vegetable broth
Dressing:
- 1/4 cup dried apricots, chopped
- 3 tablespoons apricot preserves
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Salad:
- 1/4 cup slivered almonds, toasted
- 1/4 cup red onion, finely diced
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup crumbled feta cheese
Instructions
- Cook Couscous: In a medium saucepan, bring vegetable broth to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff with a fork and let cool slightly.
- Prepare Dressing: Whisk together apricot preserves, white wine vinegar, lemon juice, olive oil, Dijon mustard, salt, and pepper until smooth.
- Assemble Salad: In a large bowl, combine couscous, dried apricots, almonds, red onion, cucumber, tomatoes, parsley, and mint. Drizzle with apricot vinaigrette and toss to coat.
- Serve: Top with crumbled feta before serving warm or at room temperature.
Notes
- For added protein, stir in chickpeas or grilled chicken.
- Substitute goat cheese for feta if desired.
- This salad is also delicious served cold.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
