Target: 6 × 4 inches · landscape

Herbed Couscous Salad: Cucumber, Apricot & Pistachio

37 min · 4 servings

Ingredients

□ 1 1/2 cups plain couscous

□ 1 1/2 cups water

□ 1 tbsp extra-virgin olive oil, for couscous

□ 3 tbsp extra-virgin olive oil, for dressing

□ 1/2 tsp fine salt

□ 1 large lemon, zested and juiced

□ 1/4 tsp freshly ground black pepper

□ 1/3 cup shelled unsalted pistachios, roughly chopped

□ 1 medium English cucumber, diced

□ 1/2 cup chopped dried apricots

□ 1/2 cup chopped fresh flat-leaf parsley

□ 1/4 cup chopped fresh mint

□ 2 scallions, thinly sliced

1. Toast pistachios. Pour boiling salted, oiled water over couscous; cover 5 minutes, fluff, and cool spread thin.

2. Whisk lemon, 3 tbsp oil, salt, and pepper. Dice cucumber; chop apricots, parsley, and mint; slice scallions.

3. Toss cooled grains with dressing, then fold in cucumber, apricots, scallions, and herbs. Chill 15 minutes.

4. Fold in pistachios just before serving; keep covered and chilled for a picnic or make-ahead lunch.

Cook’s note: Cool the grains before dressing so they stay fluffy and separate.