Pearl Couscous and Dried Fruit Salad

The vibrant dressing and fresh herbs give this couscous salad a delightfully light flavor, while the apricots and prunes add dimension and texture. Perfect for meal prepping, this recipe is a weeknight winner.

Prep Time 10 Minutes

Cook Time 15 Minutes

Calories per seving 283

Fat 10.5g

Cholesterol 0mg

Sodium 121mg

Carbohydrates 42g

Fiber 3.5g

Sugar 7g

Protein 6.5g

Salad
2 1/2 cups water
2 cups pearl (Israeli) couscous
1/2 cup each: diced red bell pepper and Sunsweet^® Amaz!n™ Diced Prunes
1/3 cup minced red onion
1/4 cup Sunsweet^® Mediterranean Apricots, diced
2 Tbsp each: chopped fresh mint and parsley
1/4 cup pine nuts, toasted
Dressing
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1 Tbsp sugar
1 tsp garlic salt
freshly ground pepper to taste

Stir together water and couscous in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 8 to 10 minutes, stirring occasionally. Remove from heat and fluff with a fork. Let cool, then stir in dried fruits, bell pepper, onion, and herbs. Whisk together all dressing ingredients in a small bowl and pour over salad. Toss well to coat, then refrigerate for at least 1 hour. Sprinkle with pine nuts just before serving

Tip
Salad may be made 2 days before serving. Add herbs and pine nuts just before serving.