Couscous Salad With Dried Apricots and Preserved Lemon
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 servings
- 3cups Israeli (pearl) couscous, whole-wheat or regular
- 1½teaspoons cumin seeds
- 2tablespoons sherry vinegar or white wine vinegar
- ¾teaspoon coarse kosher salt, more to taste
- ½teaspoon black pepper
- ¾cup chopped dried apricots
- ¾cup torn fresh mint leaves
- ⅔cup coarsely chopped fresh dill
- ⅔cup extra-virgin olive oil, more to taste
- ½cup chopped scallion, white and light-green parts
- 2½tablespoons chopped preserved lemon
- Fresh lemon juice, to taste
- Chopped pistachio nuts, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
295 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 6 grams protein; 126 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
- Step 2
Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
Private Notes
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Cooking Notes
Randy
The 3 cups couscous is uncooked. After you have cooked it in Step One you should have about 6 cups total yield. The portion size is 1/2 cup so the 12 servings estimate is correct.
The amount of cooking water isn't specified because the point is to boil the couscous as you would cook pasta...in a large volume of salted water so the couscous has room to tumble and not stick together.
Yes to rinsing preserved lemons before using...what you want is that complex citrus flavor, not a salt bomb.
Hal Garstein
I find that toasting the Israeli couscous in about a tablespoon of olive oil before adding water helps keep them from turning gummy. As an alternative, try Fregola instead of Isreali couscous.
Mason Kessinger
The saltiness may be caused by not rinsing the preserved lemons with water before chopping them. The salt they are preserved in is way too overpowering if not removed before preparing.
lupi
This is not the correct way to cook couscous. As another reader commented, couscous should be toasted in olive oil. Water should then be added per package instructions. Bring to a boil, then reduce to a simmer, cover, and cook until water is absorbed. Avoids gumminess.
Danielle
Toast the Couscous in some olive oil, add 1 1/4 c water boiling water per 1 c Couscous, cover, turn on low for 6 mins, turn off the heat - keep covered for 3 more minutes. So much better than boiling the couscous! I use a lot less olive oil than called for. I love this recipe and always get rave reviews when I bring it to a picnic.
Ellen
I thought some of these ingredients were unusual together, but we enjoyed the salad, except for the preserved lemons, which was too salty when paired with the apricots. I didn't have pistachios, so I used slivered almonds. I will definitely make this again.
ottovon
i made half of the recipe and it was barely enough for 3 people. is the '12 servings' a misprint? cooking the couscous for 5 minutes was too long--it was somewhat gummy, but the recipe,on the whole, was terrific. i make my own preserved lemons, didn't rinse, and it wasn't at all too salty. cut the oil, and used 1 TBS truffle oil, 1 TBS evoo, and, for 1 1/2 cups couscous, was perfect for us.
Michael R.
Preserved lemons need to be rinsed and the pulp removed using only the chopped rind for flavor. Then you will experience the brightness of flavor they bring to this dish. They are easy and cheaper to make yourself.
Busick-Smith
Our family mostly liked it, but like others, found the couscous a bit gummy. I'll make it again, but with spelt or farro. The flavors are great together--it was the first time I've used the preserved lemons I made this year (rinsed, used rind only).
Mary
This recipe is SO GOOD! My husband and I love this recipe so much that we often make it on the weekend and keep it in the refrigerator to eat cold during the week. It lasts quite well and seems to go with everything! We used tri-color couscous for an added pop of color, too.
Amy
Because my couscous turned gummy following these instructions I tossed chickpeas in the cumin and some oil and roasted them. I followed the instructions from there subbing the roasted chickpeas for the couscous. Really enjoyed it.
Buddy
The microwave does something that brings out the glue in gluten
Danielle
Excellent salad. I cut the olive oil in half and it is still more than enough
LoriD
I have made this recipe countless times and it is always a hit. I drain but don’t rinse the preserved lemon and just omit/ lower the other salt in the recipe. It is equally good room, temperature and cold.
JaneN
When using preserved lemons, I prefer to use only the rind, and discard the inside. The saltiness is in the membranes.
krisbenn
i make this every week or two. it is insanely satisfying and keeps very well. my daughter thinks it’s addictive and we eat for several days after i make it. i almost always add feta before serving and often add grilled zucchini. i sometimes substitute lemon zest for preserved lemons. soooo good.
Florianna
This is one of my go to recipes for guests. It is delicious and a pleasure to look at. Today I am using orzo. If you put the olive oil on the pasta while it is still warm the pasta will not be gummy. I make modifications of the fruit occasionally, but I always use less oil than called for. The cumin and preserved lemon are absolutely necessary. Otherwise substitute away. This is a fabulous recipe.
Katy
Great base idea for a grain salad that you can modify - which I did a lot based on what I had on hand and it was very tasty. Quinoa instead of cous cous, cilantro and parsley instead of mint and dill, golden raisins instead of apricots, pecans instead of pistachios. I ended up squeezing a full lemon of juice on top to taste and adding a bit more preserved lemon and cumin for more flavor. Would go lighter on oil next time.
Lisa
This recipe doubled easily. I added pomegranate arils for brightness and crunch, and it was quite successful!
Tracy
Good, not great. I made this because I was searching for a recipe to use a jar of preserved lemons I had on hand, but I would definitely leave them out. It gives the whole recipe a tinge of Lemon Pledge. I also cut the amount of the couscous in half, toasted it in olive oil, then followed the instructions on the box, based on other comments; that was good advice. I could have used more scallions; pistachios are a must for the texture.
Treeda
Nice recipe but a little bland. Absolutely toast the couscous in a little olive oil before adding 1.25x the amount of water to couscous and letting it absorb all the water. Do not boil it like pasta. I halved the amount of couscous but kept the same volume of additions as in the original recipe (I toasted the pistachios first to give them enough crunch) plus added pomegranate seeds, golden raisins, castelvetrano olives, and parsley.
Chris
I was able to get a jar of preserved lemon paste in my local grocery store. Has anyone tried this? Trying to figure out if it's a 1-to-1 substitution for the chopped preserved lemons. Many thanks!
Jed
Didn't work for me. Here's why: Way, way too much Israeli couscous. Should be half the couscous, or less, for the same amount of additions. Not salty enough if you rinse the preserved lemons. Don't rinse them! Just cut away the flesh, and add the chopped peel as is. The apricots get lost, though maybe it was my apricots (Trader Schmoe's; I should have known better). So does the mint. Pistachios are critical, not optional. All in all, not worth the trouble.
Denise
A friend made this over the 4th of July and we loved it. Made half of the recipe yesterday as a main entree served with grilled veggies - it was fantastic. I did toast the couscous before cooking, as well the preserved lemon I used was a paste. Turned out fantastic. Going to become a regular around here.
Susan
I followed Danielle's suggestions for cooking the couscous, and it worked well. Very delicious salad. My family loved it.
margot y
Incredibly versatile and delicious! I’ve made this many times with couscous and with farro, and I bet it would be good with orzo. I love the flavors. I don’t eat meat so I’ve paired it with fish, tofu, and veggie sausage. To me the pistachios aren’t optional - I like the crunch and richness against the preserved lemons. A household staple in the warmer months, and whenever we want to be reminded of summer!
Heather
I was making a half-batch just to test this out. It was so good with just the cumin seeds and pre-cooled ingredients that I actually didn't get past the apricots (which can honestly be added while the couscous is still warm). Winner. Can't wait to make a full batch for company!
bh
Toast the Couscous in some olive oil, add 1 1/4 c water boiling water per 1 c Couscous, cover, turn on low for 6 mins, turn off the heat - keep covered for 3 more minutes. So much better than boiling the couscous! I use a lot less olive oil than called for. I love this recipe and always get rave reviews when I bring it to a picnic. The saltiness may be caused by not rinsing the preserved lemons with water before chopping them. The salt they are preserved in is way too overpowering if not removed
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