Couscous Salad With Dried Apricots and Preserved Le

Name: Couscous Salad With Dried Apricots and Preserved Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Israeli (pearl) couscous, whole-wheat or regular; 1 1/2 teaspoons cumin seeds; 2 tablespoons sherry vinegar or white wine vinegar; 3/4 teaspoon coarse kosher salt, more to taste; 1/2 teaspoon black pepper; 3/4 cup chopped dried apricots; 3/4 cup torn fresh mint leaves; ⅔ cup coarsely chopped fresh dill; ⅔ cup extra-virgin olive oil, more to taste; 1/2 cup chopped scallion, white and light-green parts; 2 1/2 tablespoons chopped preserved lemon; Fresh lemon juice, to taste; Chopped pistachio nuts, for garnish (optional)

Servings: persons

3 cups Israeli (pearl) couscous, whole-wheat or regular
1 1/2 teaspoons cumin seeds
2 tablespoons sherry vinegar or white wine vinegar
3/4 teaspoon coarse kosher salt, more to taste
1/2 teaspoon black pepper
3/4 cup chopped dried apricots
3/4 cup torn fresh mint leaves
⅔ cup coarsely chopped fresh dill
⅔ cup extra-virgin olive oil, more to taste
1/2 cup chopped scallion, white and light-green parts
2 1/2 tablespoons chopped preserved lemon
Fresh lemon juice, to taste
Chopped pistachio nuts, for garnish (optional)

1
Bring a large pot of salted water to a boil.
2
Add couscous and cook until just tender, 4 to 6 minutes.
3
Drain.
4
Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes.
5
Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board).
6
Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well.
7
When the couscous is cool, add remaining ingredients and mix well.
8
Taste and add more salt, lemon juice or oil if needed.
9
Garnish with pistachio nuts if desired.

365

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups Israeli (pearl) couscous, whole-wheat or regular, 1 1/2 teaspoons cumin seeds, 2 tablespoons sherry vinegar or white wine vinegar, 3/4 teaspoon coarse kosher salt, more to taste, and more.

Yes, Couscous Salad With Dried Apricots and Preserved Lemon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous Salad With Dried Apricots and Preserved Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions