“It’s my pleasure.”
What a lovely statement and I mean that so sincerely when it comes to cooking for my co-workers. Today was a lunch meeting for our fabulous Customer Service Team. I shared BBQ Turkey Burgers, Smoked Paprika Sweet Potato Chips and this Moroccan Couscous Salad which is just bursting with flavor.
I prepared the couscous and once cooled tossed it with sweet seedless red grapes, dried apricots, toasted pine nuts, scallions and fresh cilantro, then drizzled the salad with an apricot lemon dressing (Eureka Lemon EVOO, apricot preserves, white balsamic vinegar, sriracha, lemon juice & zest, toasted ground cumin seeds, coriander, and a pinch of cinnamon). This Moroccan Couscous Salad had the right balance of sweet and tart, with the subtle flavors of spice shining through. Spectacular.
- 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
- 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
- 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.
- Toast pine nuts in a dry skillet over medium heat until they begin to turn golden brown, stirring frequently. Remove from pan immediately.
- In a large bowl, combine couscous, pine nuts, and next four ingredients.
- Whisk together all dressing ingredients. Adjust seasoning to taste.
- Pour over couscous mixture and toss gently to combine. Chill until ready to serve.
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