Moroccan Couscous Salad {Share the Love}
Cook time
Total time
Recipe type: Side Dish
Cuisine: Moroccan
Serves: 8
For the couscous
  • 2 cups couscous
  • 2 Tbl. olive oil
  • ½ tsp. salt
  • 2½ cups chicken or vegetable broth (or water)
  • ½ cup pine nuts, toasted
  • 1 cup red seedless grapes, halved
  • 1 cup dried apricots, cut into strips
  • ¼ cup scallions, thinly sliced
  • ¼ cup fresh cilantro leaves, chopped
For the dressing…
  • ¼ cup Eureka Lemon Extra Virgin Olive Oil
  • ⅛ cup apricot preserves
  • 2 Tbl. white balsamic vinegar
  • Zest of 1 lemon
  • 1 Tbl. fresh lemon juice
  • 1 tsp. sriracha hot sauce
  • ½ tsp. ground cumin
  • ¼ tsp. ground coriander
  • ⅛ tsp. cinnamon
  • ½ tsp. salt or to taste
For the couscous...
  1. In a large sauce pan, add broth, salt, and olive oil to a boil. Stir in couscous, cover and remove from heat. Allow to rest 10 minutes, then fluff with a fork. Cool completely before assembling salad.
  2. Toast pine nuts in a dry skillet over medium heat until they begin to turn golden brown, stirring frequently. Remove from pan immediately.
  3. In a large bowl, combine couscous, pine nuts, and next four ingredients.
For the dressing...
  1. Whisk together all dressing ingredients. Adjust seasoning to taste.
  2. Pour over couscous mixture and toss gently to combine. Chill until ready to serve.
Recipe by Lemony Thyme at