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 flavored 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.
2 cups Israeli couscous, uncooked
1 cup dates, chopped
1 cup Farm Fresh Nuts Semi Dried Apricots, chopped
1 cup Farm Fresh Nuts Turkish Figs, chopped
½ cup sliced Farm Fresh Nuts Sliced Almonds
¼ cup fresh parsley,
¼ cup olive oil
½ teaspoon salt
¼ teaspoon ground black
2 tablespoons lemon juice
2 cups water
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
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.