There are two types of couscous: Moroccan and Israeli. While both are types of pasta, Israeli couscous is larger and often referred to as pearl pasta. I love using it in my Couscous and Apple Salad. When paired with seasonal fresh and dried fruits, herbs, and a heart-healthy dressing, couscous transforms into a vibrant, flavorful dish that can be enjoyed as a side or a main course.
Ingredients:
Salad:
- 1 cup Israeli couscous (or Trader Joe’s Harvest Blend couscous)
- 1 3/4 cups water or vegetable broth (or homemade chicken broth)
- 1/2 red apple, diced
- 1/2 medium shallot, finely diced
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, diced
- 1/4 cup sliced almonds
- 1/4 cup chopped parsley
- 2 tablespoons chopped mint (for garnish)
Dressing:
- 1/8 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar (I recommend Bragg’s)
- 2 teaspoons honey
- Sea salt
- Freshly ground pepper
Instructions:
Salad Prep:
- In a small pot, bring the water or broth to a boil over high heat. While waiting for it to boil, prepare all the salad and dressing ingredients.
- Cook the couscous in the boiling water or broth according to the package instructions. While the couscous cooks, make the salad dressing.
Salad Dressing:
- In a bowl, combine the olive oil, apple cider vinegar, honey, a pinch of sea salt, and freshly ground pepper. Whisk or shake to combine.
Combine:
- Once the couscous is done, drain it in a colander (do not rinse). Toss it with all the salad ingredients.
- Pour the dressing over the salad and toss to combine. Add more sea salt or pepper to taste.
- Garnish with chopped mint and serve warm or cold. Enjoy!
