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Fruity Couscous Salad
Prep
15 mins
Cook
0 mins
Servings
8
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in just fifteen minutes without any cooking required. The combination of fluffy couscous with sweet dried cranberries and apricots creates this wonderful balance of textures and flavors that feels both light and satisfying. I love that dried apricots provide natural fiber and potassium, making this salad as nutritious as it is delicious. The almonds add a nice crunch while the cumin brings a subtle warmth that ties everything together. It's perfect for meal prep, budget friendly, and honestly, it tastes even better the next day when all the flavors have had time to mingle.
Ella x
Ingredients
- 11 ⅓ cups dry couscous
- 22 cups boiling water
- ⅔ cup sweetened dried cranberries⅔ cup sweetened dried cranberries
- ⅔ cup slivered almonds⅔ cup slivered almonds
- ½ cup packed dried apricots, chopped½ cup packed dried apricots, chopped
- 33 medium scallions, thinly sliced with greens
- 11 teaspoon cumin, salt and ground black pepper to taste
Detail level
Instructions
- 1
Place couscous in a bowl and pour boiling water over top. Gently stir, then cover and let sit for 5 minutes.
- 2
Meanwhile, place cranberries in a glass liquid measure and add water to cover. Microwave on high for 1 minute; drain.
- 3
Add cranberries to the couscous, along with almonds, apricots, scallions, cumin, salt, and pepper. Toss well to combine. Serve at room temperature or chilled.
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