Confetti Couscous Salad

Colorful Israeli-style couscous tossed with toasted pine nuts, sweet apricots, crisp carrot, and fresh parsley—an easy, flavorful salad perfect for any meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

2 tablespoons olive oil

¼ cup pine nuts

¾ cup plain Israeli-style couscous (pearl couscous)

1 cup chicken broth or water

⅓ cup thin red onion strips

⅓ cup chopped dried apricots

⅓ cup finely grated carrot (1 carrot)

2 tablespoons chopped Italian parsley, plus additional for garnish

Salt, to taste

Freshly ground black pepper, to taste

Directions

In a medium saucepan, heat oil over medium heat. Add pine nuts and cook for 2 minutes or until lightly browned, stirring frequently. Add couscous; cook for 1 minute more, stirring often.
Add broth; bring to a boil. Remove from heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork.
Stir in onion, apricots, carrot and 2 tablespoons parsley. Season to taste with salt and pepper. Garnish with additional parsley, if desired.