Can I substitute the dried apricots with another fruit?

Absolutely! Feel free to swap the dried apricots for other dried fruits like cranberries, cherries, or figs. Each will give a slightly different, but equally delicious, twist to the salad. I once made it with dried cranberries during the holidays and it was a big hit!

Can I make this couscous salad ahead of time?

Yes, you can easily make it ahead! I often do. Just prepare all the components – couscous, dressing, and toppings – separately. Store them in airtight containers in the fridge. When you're ready to serve, toss everything together. This prevents the couscous from getting soggy. I find it keeps well for up to 3 days.

How do I keep the almonds crunchy in the salad?

To keep the almonds crunchy, toast them lightly in a dry pan over medium heat for about 5 minutes, or until they're fragrant and golden. Keep a close eye on them, as they can burn quickly! Alternatively, you can toast them in the oven at 350°F (175°C) for 7-10 minutes. Let them cool completely before adding them to the salad.

Can I use a different grain instead of couscous?

Definitely! Quinoa or even brown rice would work wonderfully as a substitute for couscous. Just adjust the cooking time and liquid according to the package instructions for your chosen grain. I've tried it with quinoa, and it adds a nice nutty flavor.

How can I make this recipe vegan?

For a vegan version, simply substitute the honey in the dressing with maple syrup or agave nectar. Check the labels on any other ingredients, like vegetable broth, to make sure they're vegan-friendly. It's a super easy swap and tastes just as good!

I remember the first time I tried couscous – it was at a small cafe during a trip to Morocco. The simple yet flavorful couscous salad they served was a revelation. I've been experimenting with couscous salads ever since, and this recipe, Couscous Salad with Apricots & Almonds, is a beloved creation. It perfectly balances sweet, savory, and nutty flavors, making it a delightful dish for any occasion.

This salad isn't just delicious; it's also incredibly versatile. Serve it as a light lunch, a vibrant side dish at a barbecue, or a sophisticated addition to a potluck. The combination of chewy couscous, sweet apricots, crunchy almonds, and fresh parsley creates a symphony of textures and tastes that will leave you wanting more. Plus, it's easy to adapt to your dietary preferences – make it vegan by swapping honey for maple syrup, or add crumbled feta for a tangy twist.

Couscous Salad with Apricots and Almonds

Name: Couscous Salad with Apricots and Almonds
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: BBQ-Classics
Ingredients: 1 cup Couscous; 1 1/4 cups Vegetable Broth (or Water); 1/2 cup Dried Apricots, chopped; 1/4 cup Slivered Almonds; 1/4 cup Fresh Parsley, chopped; 1/4 cup Feta Cheese, crumbled (optional); 3 tablespoons Olive Oil; 2 tablespoons Lemon Juice; 1 tablespoon Honey (or Maple Syrup); 1 teaspoon Dijon Mustard; 1/4 teaspoon Salt; 1/8 teaspoon Black Pepper

This Couscous Salad with Apricots & Almonds recipe brings together the sweetness of dried apricots, the crunch of toasted almonds, and the freshness of parsley, all tossed with fluffy couscous and a zesty lemon dressing. It’s a flavorful and satisfying dish perfect for any meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

📖 Instructions

Prepare the Couscous: In a medium saucepan, bring 1 1/4 cups of vegetable broth (or water) to a boil. Add the couscous, stir once, cover the pot, and remove it from the heat. Let it sit for 5 minutes, then fluff with a fork. This helps ensure the couscous is perfectly tender and not mushy.
Toast the Almonds: While the couscous is cooking, toast the almonds. Spread the slivered almonds on a baking sheet in a single layer. Bake at 350°F (175°C) for 5-7 minutes, or until they are lightly golden and fragrant. Watch them closely, as they can burn quickly. Alternatively, toast them in a dry skillet over medium heat, stirring frequently.
Hydrate the Apricots: In a small bowl, combine the chopped dried apricots with 1/4 cup of warm water. Let them soak for about 10 minutes to soften. This step is optional, but it helps the apricots become plumper and more flavorful.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper. Taste and adjust the seasonings as needed. A little extra lemon juice can brighten the flavors, while a touch more honey can add sweetness. I sometimes like to add a pinch of red pepper flakes for a subtle kick.
Combine Ingredients: In a large bowl, combine the cooked couscous, softened apricots (drain off any excess water), toasted almonds, chopped fresh parsley, and crumbled feta cheese (if using).
Dress the Salad: Pour the dressing over the couscous mixture and toss gently to combine. Make sure everything is evenly coated with the dressing.
Chill (Optional): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. However, you can serve it immediately if you're short on time.
Serve: Before serving, give the salad a final toss. Garnish with extra fresh parsley and a sprinkle of toasted almonds, if desired. This salad is delicious on its own or as a side dish with grilled chicken, fish, or vegetables. Enjoy!