Israeli Couscous with Pistachios, Apricots and Cranberries
Ingredients
The salad
-
2
cups
Israeli or pearl couscous
-
2
cups
dried fruit (apricots, cranberries, or dried cherries), chopped
-
¾
cup
chopped pistachios
-
¼
cup
mint, chopped
The dressing
-
⅓
cup
extra virgin olive oil
-
2
tablespoons
minced shallots
-
2
teaspoons
Dijon mustard
-
2
tablespoons
golden balsamic vinegar
-
1-2
teaspoons
honey (to taste)
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
Instructions
- Cook the couscous according to the package directions.
- Fluff the couscous and add it to a large bowl with the chopped fruit, pistachios, and mint.
- In a small mason jar, combine olive oil, shallots, Dijon mustard, balsamic vinegar, honey, salt, and pepper.
- Shake the dressing well and adjust honey, salt, and pepper to taste.
- Pour the dressing over the couscous mixture and stir to combine.
- Serve warm or refrigerate for 1-2 hours or overnight for flavors to meld.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
28g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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