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Couscous Salad With Dried Apricots and Preserved Lemon

Melissa Clark
  • 15 minutes
  • Serves 12

INGREDIENTS

2/3 cup

Dill, fresh

3/4 cup

Dried apricots

3/4 cup

Mint, fresh leaves

2 1/2 tbsp

Preserved lemon

1/2 cup

Scallion

1

Lemon juice, Fresh

1/2 tsp

Black pepper

3/4 tsp

Kosher salt, coarse

2/3 cup

Olive oil, extra-virgin

2 tbsp

Sherry vinegar or white wine vinegar

1 1/2 tsp

Cumin seeds

1

Pistachio nuts

3 cups

Israeli (pearl) couscous, whole-wheat or regular