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Mains, Quick and Easy, Sides, Vegetarian

Herbed Couscous Salad With Apricots

Herbed Couscous Salad With Apricots
Los Angeles Times

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 ... Read more

Total time: 20 minutes | Serves 6
  • 2 cups couscous, preferably whole-wheat
  • 2 cups cool or tepid water
  • 1/2 cup plus 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons rice vinegar
  • 2 teaspoons curry powder
  • Salt, pepper
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped fresh basil
  • 4 green onions, chopped
  • 1/2 cup shelled pistachios, roughly chopped
  • 6 apricots, halved and pitted, then cut into bite-sized pieces
  • 8 ounces firm tofu, drained, cut into 1/2-inch cubes
  • 1 to 2 tablespoons lime juice

Step 1Place the couscous in a large bowl. Add the water and 1 tablespoon of olive oil, stir once, cover and let sit.

Step 2Meanwhile, 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.

Step 3Once 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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