Herbed Couscous Salad With Apricots Recipe
Servings: 6
Ingredients
- 2 c. couscous (preferably whole-wheat)
- 2 c. cold or possibly tepid water
- 1/2 c. extra virgin olive oil plus
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 2 tsp rice vinegar
- 2 tsp curry pwdr Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. minced cilantro
- 1/4 c. minced fresh basil
- 4 x green onions minced
- 1/2 c. shelled pistachios roughly minced
- 6 x apricots halved, pitted, and cut bite-sized
- 8 ounce liquid removed hard tofu liquid removed, and cut into 1/2" cubes
- 1 Tbsp. lime juice - (to 2)
Directions
- Place the couscous in a large bowl. Add in the water and 1 Tbsp. of extra virgin olive oil, stir once, cover and let sit between 15 and 20 min.
- Meanwhile, pour the balsamic and rice vinegars into a small bowl and slowly drizzle in the 1/2 c. of extra virgin olive oil, whisking constantly. Whisk in the curry pwdr. Season with salt and pepper to taste; set aside.
- Once the couscous has been rehydrated, about 16 to 18 min, fluff with a fork and add in the dressing. Add in the cilantro, basil, green onions and most of the pistachios, reserving a few for garnish. Add in 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. Serve with iced tea and wedges of soft pita bread with plain yogurt for dipping.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 476 | |
| Calories from Fat 214 | 45% |
| Total Fat 24.3g | 30% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 364mg | 10% |
| Total Carbs 52.98g | 14% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.0g | 3% |
| Protein 11.88g | 19% |
