Light & Refreshing Cucumber Apricot Couscous Salad

A large bowl of the cucumber apricot salad, sitting on a countertop, with serving spoons sitting inside of the bowl

5 from 3 votes

Light & Refreshing Cucumber Apricot Couscous Salad

Say hello to the summertime salad of your dreams! My Light & Refreshing Cucumber Apricot Couscous Salad is the ultimate summertime salad, filled with crunchy Persian cucumbers, fresh mint, sweet (and in season) apricots, all atop a bed of Israeli couscous, which is basically pasta. ;) Plus, it's all topped off with a cumin vinaigrette that is so delicious, I could drink it. If you're looking for your new favorite summertime salad recipe, look no further because this is it!

Course Main Course, Salad

Cuisine American, Mediterranean

Diet Diabetic, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword Dairy Free, Refined Sugar Free, Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 500kcal

Author Nicole Modic

Ingredients

For the Salad:

1 Cup Israeli Couscous this is also known as pearl couscous or giant couscous
2 Tablespoons Olive Oil
3 Persian Cucumbers chopped
½ Red Onion finely diced
4 Apricots chopped
1 Bunch Mint chopped
½ Cup Sliced Almonds toasted

For the Dressing:

⅓ Cup Extra Virgin Olive Oil
2 Tablespoons Red or White Wine Vinegar
1 Tablespoon Honey
1 Teaspoon Cumin
2 Cloves Garlic mashed
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper

Instructions

To make this salad, start by preparing the couscous: add your couscous, water, and olive oil to a small pot and heat on the stove over medium-high heat.
Stir your couscous and bring it to a gentle boil.
Then, once the couscous mixture is boiling, cover the pot, reduce the heat to low, and let cook until all of the liquid is absorbed. This should take approximately 14 minutes.
While the couscous is cooking, wash and chop the cucumbers, red onion, apricots, and mint. Set them aside once done.
Next, spread your sliced almonds out on a baking sheet and place them under the broiler for just 1-2 minutes, on high. Watch them carefully, as they can burn very quickly! Once they're toasted, remove them from the oven and set them aside to cool completely.
Then, prepare the dressing by adding all of your dressing ingredients to a small bowl and whisking to combine.
Finally, once your couscous is done, assemble your salad by adding the couscous to a large bowl, alongside the rest of your ingredients, and toss in the dressing.
Serve immediately or store any leftovers in an airtight container, in the fridge, for up to one week. Enjoy!

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