Israeli Couscous with Dried Cranberries, Apricots & Currants
July 15, 2015
This Israeli Couscous with Dried Cranberries, Apricots & Currants is such a colorful salad. I used Traders Joe's Harvest Grains Blend, which has a little bit of orzo, baby garbanzo beans and quinoa in it. You can just used plain Israeli couscous.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 8 Servings
Directions
Couscous
1In a medium saucepan, add the olive oil and couscous and the broth or water and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, dried cranberries, dried apricots, dried currants and almonds.
Vinaigrette
1In a small bowl, combine the vinegar, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
theresa
July 4, 2022
this was very good, I used maybe half the dressing and still delicious with plenty of flavor from all the ingredients. I used roasted almond slivers this time, next time I will use pistachios… Yum! Thanks for a delicious recipe.