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!
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!
Calories: 500kcal | Carbohydrates: 48g | Protein: 9g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Sodium: 590mg | Potassium: 358mg | Fiber: 5g | Sugar: 9g | Vitamin A: 769IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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