Couscous Salad With Dried Apricots and Preserved Lemon
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups Israeli (pearl) couscous, whole-wheat or regular
- 1½teaspoons cumin seeds
- 2tablespoons sherry vinegar or white wine vinegar
- ¾teaspoon coarse kosher salt, more to taste
- ½teaspoon black pepper
- ¾cup chopped dried apricots
- ¾cup torn fresh mint leaves
- ⅔cup coarsely chopped fresh dill
- ⅔cup extra-virgin olive oil, more to taste
- ½cup chopped scallion, white and light-green parts
- 2½tablespoons chopped preserved lemon
- Fresh lemon juice, to taste
- Chopped pistachio nuts, for garnish (optional)
Nutritional analysis per serving (12 servings)
295 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 126 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
- Step 2
Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
Private Notes
Comments
The 3 cups couscous is uncooked. After you have cooked it in Step One you should have about 6 cups total yield. The portion size is 1/2 cup so the 12 servings estimate is correct.
The amount of cooking water isn't specified because the point is to boil the couscous as you would cook pasta...in a large volume of salted water so the couscous has room to tumble and not stick together.
Yes to rinsing preserved lemons before using...what you want is that complex citrus flavor, not a salt bomb.
I find that toasting the Israeli couscous in about a tablespoon of olive oil before adding water helps keep them from turning gummy. As an alternative, try Fregola instead of Isreali couscous.
The saltiness may be caused by not rinsing the preserved lemons with water before chopping them. The salt they are preserved in is way too overpowering if not removed before preparing.
Fabulous, however, as required in most recipes for a full flavor outcome, use much more preserved lemon and add lemon zest, as well as the herbs. Bulgarian or French crumbled feta is also a lovely addition, not to mention adds a nice color contrast to the dish. And agree, don’t boil the couscous, sauté in a bit of olive oil until there is a color change and then simmer in water.
Love this recipe and will use as a side for my Easter lamb with a little feta sprinkled on top. Two tips: (1) If you're going to eat this as leftovers, hold the mint and dill and just add them as you go. (2) Preserved lemons, like other salt-packed foods, are meant to be rinsed before use, so you'll need to adjust the salt if you aren't rinsing.
Could you substitute a real grain, like quinoa or farro, for the couscous?