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North by Northwest Couscous Salad
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Description
North by Northwest Couscous Salad is light and fresh with pearl couscous, fresh apricots, sweet currants and toasty hazelnuts. The dressing is a subtle lemon and olive oil base and the dish keeps really well for many days worth of happy lunches.
Ingredients
- FOR THE LEMON DRESSING:
- ½ teaspoons Lemon Zest
- 2 Tablespoons Fresh Squeezed Lemon Juice
- 1 teaspoon Sugar
- ½ teaspoons Dijon Mustard
- ¼ teaspoons Kosher Salt
- Freshly Ground Black Pepper
- 3 Tablespoons Olive Oil
- FOR THE SALAD:
- 1 cup Tri-Color Pearl Couscous
- ¼ teaspoons Kosher Salt
- 1 cup Fresh Apricots, Chopped (you Could Use Apples, Plums, Or Even Dried Apricots)
- 1 cup Diced Carrots
- 1 cup Diced Celery
- 4 Tablespoons Currants Or Raisins
- 1 can (15 Oz. Size) Garbanzo Beans
- ⅓ cups Diced Red Onion
- ½ cups Chopped Parsley, Loosely Packed
- 1 cup Whole Hazelnuts, Toasted And Chopped
Preparation
For the dressing:
Whisk lemon zest, lemon juice, sugar, mustard, salt and pepper in a small bowl. Slowly add olive oil, whisking as you go, until emulsified. (This can be made ahead of time.)
For the salad:
Prepare the couscous according to package instructions (I used Bob’s Red Mill). Mix remaining salad ingredients in a large bowl, toss with couscous and dressing. Serve!
Note: To toast hazelnuts, place in a 350ºF oven for about 10 minutes.
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