Ingredients
For the salad:
- 1 cup dried couscous (200 g)
- 1 large tomato, seeded and finely chopped
- 1/2 white sweet onion or small red onion, finely chopped
- 2 apricots, finely chopped
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
For the dressing:
- 5 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the couscous according to package instructions. Cover and let stand for about 10-15 minutes. Once the water is absorbed, fluff with a fork. Set aside to cool to room temperature.TIP: generally I like my couscous al dente, so as a general rule of thumb, for 1 cup couscous (200 g) I combine with 1 1/4 cups boiling water (310 ml).
- Transfer the couscous, tomato, onion, apricots, and fresh herbs to a large bowl.
- In a small bowl, whisk together the dressing ingredients.
- Add the dressing to the couscous mixture and lightly toss to combine. Taste and adjust seasoning, if desired. Enjoy!