Herbed Couscous Salad With Apricots
Couscous is usually prepared by adding boiling water, but in this main-dish salad, you can skip that step. I found that combining couscous with cool or tepid water achieves better results.
The couscous needs to stand a little longer--between 15 and 20 minutes, compared with just a few minutes when using hot water. But the grains will separate and be firm, not clumped or soggy, the perfect texture for a refreshing salad.
For protein, I’ve added tofu, which blends in subtly with the other ingredients. Be sure to drain it before using.
Serve this with iced tea and wedges of soft pita bread with plain yogurt for dipping.
Place the couscous in a large bowl. Add the water and 1 tablespoon of olive oil, stir once, cover and let sit.
Meanwhile, pour the balsamic and rice vinegars into a small bowl and slowly drizzle in the 1/2 cup of olive oil, whisking constantly. Whisk in the curry powder. Season with salt and pepper to taste; set aside.
Once the couscous has been rehydrated, about 16 to 18 minutes, fluff with a fork and add the dressing. Add the cilantro, basil, green onions and most of the pistachios, reserving a few for garnish. Add the apricots and mix well but gently so as not to crush them. Adjust the seasoning with salt and pepper. Gently stir in the tofu. Drizzle the salad with the lime juice to taste. Garnish with the reserved pistachios.
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