Couscous, Apricot & Pine Nut Salad
Prep Time
Serves
Cooking Mode
1 pkg cous cous
5 oz feta cheese, crumbled
16 dried apricots, thinly sliced
¼ English cucumber, peeled and diced
¼ cup pine nuts, lightly toasted
¼ cup olive oil
2 tbsp lemon juice
¼ cup finely chopped fresh mint or parsley
salt and black pepper to taste
1 pkg cous cous
5 oz feta cheese, crumbled
16 dried apricots, thinly sliced
¼ English cucumber, peeled and diced
¼ cup pine nuts, lightly toasted
¼ cup olive oil
2 tbsp lemon juice
¼ cup finely chopped fresh mint or parsley
salt and black pepper to taste
Directions
1Cook cous cous as per pkg directions. Transfer to a bowl. Fluff cous cous with fork and cool to room temperature. Add cheese, apricots, cucumber, pine nuts, olive oil, lemon juice, mint or parsley, salt and pepper. Toss to combine. Cover and keep chilled until ready to serve.
Tips
1
Use 1 cup (250 mL) quinoa instead of couscous. Cook according to quinoa pkg instructions. Cool and proceed with recipe.
Disclaimer
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Personal Note
Personal Note