Apricot Couscous Salad
An easy summer salad with couscous and apricots tossed with a fresh apricot vinaigrette. Perfect to take on a picnic or make on vacation, when you're not in your home kitchen.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 2 dinner salad portions or 4-6 for a side dish
- 1 cup couscous, uncooked
- handful of fresh herbs, I used parsley and mint
- 1/4 cup goat cheese
- 1/4 cup sliced almonds
- 2-3 fresh apricots sliced
- 3 fresh apricots, sliced and pits removed
- 1/3 cup olive oil
- 2 tablespoons wine vinegar, I used Slide Ridge honey wine vinegar
- 1 tablespoon honey
- salt and freshly ground pepper to taste
for the salad
Make the couscous by bringing 1 and 1/4 cups water to a boil, add in the couscous, return to a boil, then cover and remove from heat. Leave the couscous covered for 5 minutes then fluff with a fork.
Mix the fresh herbs, almonds, and apricots into the couscous (saving a little of everything to put on the top). Toss with about a forth of a cup of the dressing. Top the salad with chunks of goat cheese and extra apricots, almonds, and herbs.
Serve with a drizzle of the apricot vinaigrette.