Make Ahead

North by Northwest Couscous Salad

August 28, 2016
Photo by Oat&Sesame
Author Notes

Inspired by a meal at SeaTac International Airport, this 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. —Oat&Sesame

  • Serves 4-6
Ingredients
  • Lemon Dressing
  • ½ tsp lemon zest
  • 2 Tbs fresh squeezed lemon juice
  • 1 tsp sugar
  • ½ tsp Dijon mustard
  • ¼ tsp Kosher salt
  • freshly ground black pepper
  • Salad
  • 3 Tbs olive oil
  • 1 cup Tri-Color Pearl Couscous
  • ¼ tsp 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 Tbs currants or raisins
  • 1 can -15oz garbanzo beans
  • 1 cup whole hazelnuts, toasted and chopped
  • ⅓ cup diced red onion
  • ½ cup chopped parsley, loosely packed
In This Recipe

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