North by Northwest Couscous Salad

August 28, 2016

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


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


  • 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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Reviews (5) Questions (0)

5 Reviews

Cara B. September 1, 2018
Substitued dried montgomery no-sugar-added cherries for the apricots. Delicious!
Author Comment
Oat&Sesame September 1, 2018
Thanks Cara! Cherries sound fantastic!
Jimmy June 6, 2018
I can taste a hint of curry in their salad at the airport. What you think?
Jimmy June 6, 2018
It is surely tasty. Will try it at home
Author Comment
Oat&Sesame June 8, 2018
I'm not sure! I only experienced it once in the airport and jotted down some notes!