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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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 dinner salad portions or 4-6 for a side dish
Course: Main Course, Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 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
apricot vinaigrette
  • 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

Method
 

apricot vinaigrette
  1. For the dressing, put all of the ingredients in a food processor or blender pulse or blend until smooth. Store in a jar in the refrigerator until ready to use (should keep for about a week). Makes 1/2 cup of dressing
for the salad
  1. 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.
  2. 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.
  3. Serve with a drizzle of the apricot vinaigrette.