Pearl Couscous Salad

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

2 cups (470 ml) water

1 ½ cups (350 ml) pearl couscous

¾ cup (180 ml) frozen peas

½ cup (120 ml) dried apricots, chopped

2 tablespoons (30 ml) chopped mint

 

Dressing

¼ cup (60 ml) olive oil

1 tablespoon (15 ml) white wine vinegar

1 teaspoon (5 ml) Dijon

1 shallot, minced

1 tablespoon (15 ml) honey

¼ teaspoon (1 ml) salt

Ground black pepper

 

Method:

Bring a pot of salted water to a boil. Add couscous, then lower heat and simmer, covered, for 8-10 minutes, until couscous has absorbed water. A few minutes before couscous has cooked, rinse frozen peas under warm water then add to couscous. Remove from heat, fluff with a fork, and place in refrigerator to chill.

In the meantime, for the dressing, whisk together the olive oil, white wine vinegar, Dijon, shallot, honey, salt, and pepper in a small bowl.

Remove the couscous from the fridge and put in a large bowl along with apricots and mint, then pour over dressing and toss to combine.