Israeli Couscous Dried Fruit Salad
Servings: 8
A deliciously slightly sweet couscous salad loaded with bites of chewy apricots, dates, and figs, and a bit of crunch from the sliced almonds. Lightly flavoured with lemon juice and olive oil, this easy-to-prepare Israeli Couscous Dried Fruit Salad is a perfect side dish or meal all on its own.
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Ingredients
- 2 cups Israeli couscous, uncooked
- 1 cup dates, chopped
- 1 cup apricots, chopped
- 1 cup dried figs, chopped
- ½ cup sliced almonds
- ¼ cup fresh parsley, roughly chopped
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 cups water
Instructions
- To prepare the couscous, bring to a boil two cups of water with a pinch of salt in a large pot. Once the water is at a rolling boil, turn off the heat, add the couscous, stir, and place a lid on the pot. Remove from heat and set aside.
- Once the couscous is cooked and cooled, toss the couscous with a fork to loosen the grains.
- Next, begin to assemble the salad by adding all ingredients into the pot of cooled, cooked couscous.
- Toss well to combine.
- Taste for seasoning and adjust if needed.
- Serve cold or at room temperature.