Herbed Couscous Salad with Cucumber, Apricots, and Pistachios

Fluffy couscous, crisp cucumber, sweet dried apricots, and toasted pistachios meet a bright lemon and olive oil dressing for an easy picnic salad.

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

Small skillet · Small saucepan · Heatproof bowl · Rimmed tray · Large mixing bowl · Fork · Small whisk

Keep the crunch

Prepare and chill the salad ahead, but pack the toasted pistachios separately and fold them in just before eating.

Separate the grains

Spread couscous in a thin layer to cool before adding dressing; warm grains can clump and absorb the dressing unevenly.

01. Toast pistachios in a dry skillet over medium-low heat, stirring until fragrant and lightly golden, then cool them on a plate.

02. Boil water with 1 tbsp oil and 1/4 tsp salt; pour over couscous, stir once, cover for 5 minutes, and let the liquid absorb.

03. Fluff the couscous with a fork and spread it thin on a tray until it reaches room temperature; this keeps the grains separate.

04. Whisk lemon zest and juice with 3 tbsp olive oil, 1/4 tsp salt, and pepper until lightly emulsified.

05. Dice cucumber and chop apricots, parsley, and mint; slice scallions into thin pieces for even distribution.

06. Toss the cooled grains with dressing until lightly coated, then fold in cucumber, apricots, scallions, parsley, and mint.

07. Cover and chill for 15 minutes so the lemon and herbs season the couscous without softening the cucumber.

08. Fold in the pistachios right before serving for crunch, then pack in a covered container and keep chilled during travel.