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:

Quickview
481k Calories
12g Protein
16g Total Fat
74g Carbs
55% Health Score
Limit These
Calories
481k
24%

Fat
16g
25%

  Saturated Fat
1g
12%

Carbohydrates
74g
25%

  Sugar
21g
24%

Cholesterol
0.0mg
0%

Sodium
417mg
18%

Get Enough Of These
Protein
12g
25%

Vitamin C
98mg
119%

Manganese
1mg
95%

Vitamin A
2868IU
57%

Fiber
10g
40%

Vitamin B6
0.69mg
34%

Vitamin E
3mg
25%

Phosphorus
224mg
22%

Copper
0.44mg
22%

Magnesium
82mg
21%

Potassium
675mg
19%

Folate
71µg
18%

Vitamin B3
3mg
17%

Iron
2mg
16%

Vitamin K
14µg
13%

Vitamin B5
1mg
13%

Vitamin B1
0.18mg
12%

Zinc
1mg
12%

Vitamin B2
0.15mg
9%

Calcium
62mg
6%

Selenium
2µg
4%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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