Couscous Salad with Pine Nuts and Dried Fruits
Couscous Salad with Pine Nuts and Dried Fruits could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $1.99 per serving, you get a salad that serves 6. One serving contains 482 calories, 12g of protein, and 16g of fat. 77 people have tried and liked this recipe. A mixture of preserved lemon, canned garbanzo beans, pine nuts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Merry Gourmet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. If you like this recipe, take a look at these similar recipes: Red Lentil Salad with Dried Fruit & Toasted Pine Nuts, Muesli with Nuts and Dried Fruits, and Baked Apples With Dried Fruits And Nuts.
Servings: 6
Ingredients:
freshly-ground black pepper, to taste
1 16-ounce can garbanzo beans (chickpeas), drained
10 ounces couscous
2/3 cup chopped pitted dates
2/3 cup chopped dried apricots
1 teaspoon ground cardamom
kosher salt, to taste
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1/3 cup pine nuts, toasted
1 tablespoon preserved lemon, finely chopped
2 cups water
Equipment:
sauce pan
whisk
bowl
Cooking instruction summary:
In a medium saucepan, bring 2 cups water and 1/2 teaspoon kosher salt to a boil. Add the couscous and stir for 30 seconds.Remove from heat, cover, and let stand for 5 minutes. Remove cover and fluff with a fork; transfer couscous to a bowl to cool.In a small bowl, whisk together olive oil, lemon juice, preserved lemon, and cardamom. Drizzle over couscous. Mix in garbanzo beans, dates, almonds, and pine nuts. Season to taste with salt and ground pepper. Let stand at room temperature for 1 hour before serving.
Step by step:
1. In a medium saucepan, bring 2 cups water and 1/2 teaspoon kosher salt to a boil.
2. Add the couscous and stir for 30 seconds.
3. Remove from heat, cover, and let stand for 5 minutes.
4. Remove cover and fluff with a fork; transfer couscous to a bowl to cool.In a small bowl, whisk together olive oil, lemon juice, preserved lemon, and cardamom.
5. Drizzle over couscous.
6. Mix in garbanzo beans, dates, almonds, and pine nuts. Season to taste with salt and ground pepper.
7. Let stand at room temperature for 1 hour before serving.
Nutrition Information:
covered percent of daily need
