Couscous Salad with Chickpeas and Apricot Vinaigrette
Jessica Braider
This dish makes a fantastic quick dinner, but also can serve as a side dish to a lean protein or as a potluck contribution. Scramble recipe tester Debbie Falkow said, "We really enjoyed everything about this salad. The different textures- chickpeas, scallions, peppers - were all great in it! It also made a yummy lunch the next day!"
1 1/2cupsreduced-sodium chicken or vegetable broth (or use any variety)
1Tbsp.butter
1/2tsp.kosher saltsea salt, or other coarse salt
1/4 - 1/2tsp.black pepper
1 1/2cupscouscous,or use quinoa for a gluten-free option
6Tbsp.apricot preserves or jam
4 1/2Tbsp. extra virgin olive oil
3Tbsp. white vinegar
15oz.canned chickpeas (garbanzo beans)(or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can),drained and rinsed
1bell pepperchopped, any color
2scallionsdark and light green parts, finely chopped
1/3cupslivered almonds or shelled pistachios
2Tbsp. fresh mint, parsley, or basilchopped (optional)
Instructions
In a medium saucepan, combine the broth or water, butter, and 1/4 tsp. each of salt and pepper, and bring it to a boil.
Add the couscous, stir, cover with a tight fitting lid, and remove from the heat. Let it sit for 5 minutes and then fluff with a fork.
Meanwhile, in a small bowl, whisk together the apricot preserves, oil, vinegar, ¼ tsp. salt, and a dash of black pepper (if desired).
In a serving bowl, combine the couscous, chickpeas, bell peppers, scallions, and apricot vinaigrette. Toss it well, and then stir in nuts, and fresh herbs (optional). Serve the salad warm or at room temperature, or refrigerate it for up 24 hours.
Notes
Do Ahead or Delegate: Cook the couscous, chop the bell pepper, chop the scallions, or fully prepare and refrigerate the dish.Scramble Flavor Booster: Add 1/2 - 1 clove minced garlic to the dressing, add crumbled feta to the salad, or turn up the heat with crushed red pepper flakes, harissa, or hot sauce.Tip: Your kitchen shears aren't just for opening packages! Try using your kitchen scissors to chop up scallions (like the ones in this recipe!) or herbs and see how much faster it is than using a regular knife!Nutritional Information Per Serving (% based upon daily values): Calories 470, Total Fat: 18g, 27%; Saturated Fat: 3g, 16%; Cholesterol: 5mg, 2%; Sodium: 401mg, 17%; Total Carbohydrate: 66g, 22%; Dietary Fiber: 8g, 33%; Sugar: 13g; Protein: 14gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Company/Entertaining, Dinner, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Vegetarian