CousCous with Pistachios, Apricots and Cranberries

Name: CousCous with Pistachios, Apricots and Cranberries
Yield: 1 serving
Ingredients: 2 cups Israeli or pearl couscous; 2 cups dried fruit; ¾ cup chopped pistachios; ¼ cup mint; ⅓ cup extra virgin olive oil; 2 tablespoons minced shallots; 2 teaspoons Dijon mustard; 2 tablespoons golden balsamic vinegar; 1-2 teaspoons honey; Kosher salt and freshly ground black pepper

User Reviews

4.4

195 reviews

Good

Course
Salad, Lunch, Others
Cuisine
American, Vegetarian

CousCous with Pistachios, Apricots and Cranberries

Iris Warren

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This simple shallot vinaigrette over couscous is delicious served either warm or at room temperature for a favorite side dish or vegetarian main dish made straight from simple pantry staples.

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Ingredients

2 cups Israeli or pearl couscous
2 cups dried fruit such as apricots, cranberries or dried cherries, chopped into bite size pieces
¾ cup chopped pistachios
¼ cup mint chopped
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
Kosher salt and freshly ground black pepper

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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. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the coucous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.