Reviews Add Rating & Review
Back to Couscous Salad All Reviews for Couscous Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Couscous Salad Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/2 cup whole blanched almonds 1 1/2 cups Israeli couscous 2 1/4 cups water or chicken stock 2 1/4 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 garlic clove, minced 1 tablespoon Spice Mixture for Couscous Salad 1/2 cup dried apricots, cut into 1/3-inch dice 1/2 cup Kalamata olives, pitted and quartered Coarse salt and freshly ground pepper 1 1/2 cups packed julienned arugula, plus leaves for garnish
Gallery Couscous Salad
Recipe Summary Servings: 8
Gallery
Couscous Salad
Couscous Salad
Couscous Salad
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/2 cup whole blanched almonds 1 1/2 cups Israeli couscous 2 1/4 cups water or chicken stock 2 1/4 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 garlic clove, minced 1 tablespoon Spice Mixture for Couscous Salad 1/2 cup dried apricots, cut into 1/3-inch dice 1/2 cup Kalamata olives, pitted and quartered Coarse salt and freshly ground pepper 1 1/2 cups packed julienned arugula, plus leaves for garnish
Directions
Preheat oven to 375 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in the oven until light brown and fragrant, stirring occasionally, about 10 minutes. Remove from oven; let cool.
Place a medium saucepan over medium-high heat. Add the couscous, stirring occasionally until deep golden brown and fragrant, 3 to 4 minutes. Reduce heat to medium-low; add 1 3/4 cups water or stock all at once. Cover, and let grains steam until tender, about 5 minutes. Remove from heat; keep covered.
In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic; saute until soft, about 4 minutes. Stir in spice mixture, apricots, and the remaining 1/2 cup water or stock. Reduce heat to a simmer; continue cooking until most of the liquid has evaporated, about 3 minutes. Stir in olives and toasted almonds; remove from heat.
Fluff couscous with a fork, and add onion mixture. Season with salt and pepper. Add julienned arugula, and drizzle with remaining 1 1/2 tablespoons oil; toss well to combine. Transfer to a serving bowl. Serve warm or at room temperature, garnished with arugula leaves.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Couscous Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Couscous Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
