Couscous Salad with Dates, Nuts and Apricots

• Vegetarian

• Produce

  • 1 Carrot
  • 3 tbsp Cilantro
  • 8 Dried apricots
  • 1/4 cup Pit-less dates, dried

• Pasta & Grains

  • 1 cup Couscous

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Pine nuts
  • 2 tbsp Pistachios

• Dairy

  • 1 cup Yogurt or vegan yogurt, plain

• Liquids

  • 1 1/2 cup Water

Found on ethnicspoon.com

Description

Ingredients

• 1 cup uncooked couscous
• 1½ cup water
• 1½ Tbsp. olive oil
• ½ tsp. Kosher salt.
• 1 Tbsp. pine nuts
• 2 Tbsp. shelled pistachios
• 1 carrot shredded
• ¼ cup chopped dried pit-less dates
• 8 dried apricots cut into strips
• 3 Tbsp. chopped cilantro
• 1 cup plain yogurt or vegan yogurt

Directions

• Place dry couscous in a bowl.
• In a small saucepan or in the microwave boil water with 2 tsp. of olive oil and salt. Pour over the couscous. Stir a couple of times. Allow to sit until the liquid has been absorbed.
• In a skillet on medium heat the rest of the oil. Add in the nuts, and the carrot.
• Stir until the carrot begins to soften.
• Remove from heat and pour over the couscous. Stir in the dates, apricots and fresh cilantro, and mix well.
• Serve with a dollop of plain yogurt.
• This dish can be served warm or cold depending on your preference.