Couscous Salad With Dried Apricots and Preserved Lemon

Ingredients

• 3 cups Israeli (pearl) couscous, whole-wheat or regular
• 1 ½ teaspoons cumin seeds
• 2 tablespoons sherry vinegar or white wine vinegar
• ¾ teaspoon coarse kosher salt, more to taste
• ½ teaspoon black pepper
• ¾ cup chopped dried apricots
• ¾ cup torn fresh mint leaves
• ⅔ cup coarsely chopped fresh dill
• ⅔ cup extra-virgin olive oil, more to taste
• ½ cup chopped scallion, white and light-green parts
• 2 ½ tablespoons chopped preserved lemon
• Fresh lemon juice, to taste
• Chopped pistachio nuts, for garnish (optional)

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    296 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 154 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
2. Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

15 minutes