
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.