This simple yet stunning Middle Eastern salad needs no cooking at all Dotted with pomegranate seeds and chewy dried apricots, it makes a wonderful sharing dish for a dinner party.
- Yield: 6 Servings
- Preparation Time: 12 Minutes
- 1¾ cups couscous
- 1½ tbsp olive oil
- hot vegetable stock, to cover
- 0.33 cup pine nuts
- ¾ cup dried apricots, finely chopped
- large handful of cilantro, finely chopped
- ¼ cup extra-virgin olive oil
- 1 large lemon juice
- salt and freshly ground black pepper
- 3 tbsp pomegranate seeds, to serve
How to Make It
- Put the couscous in a bowl and drizzle with olive oil. Pour over the hot vegetable stock and stir briefly, so that the liquid just covers the couscous. Cover the bowl with plastic wrap and set aside for 5 minutes.
- Test the grains: they should be nearly soft, with all the water soaked in. Fork over the couscous and allow it to cool, fluffing it up occasionally to separate the grains.
- Meanwhile, dry-fry the pine nuts in a nonstick frying pan over medium heat, stirring, until they are golden brown. Be careful, as they can burn quickly. Set aside to cool.
- Toss together the cooled couscous, pine nuts, apricots, and cilantro. Mix in the olive oil and lemon juice, then season to taste. Scatter over the pomegranate seeds and serve.
Serving Size 1
Nutritional Value Per Serving
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.