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–+ servings

Apricot & Red Onion Couscous Salad

5 | 4 reviews
Words cannot describe how much I love this recipe. It reminds me of why I got into cooking in the first place - wholesome food, deeply flavorful combinations, and the best seasonal ingredients. This is inspired by tabbouleh, but it veers away from tradition with charred apricots and red onion as the stars of this stunning grain salad. Herbs cut through all the rich spices, leaving you with no bite that's boring.
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 5 medium apricots
  • 1 large red onion
  • 1 cup couscous, uncooked
  • 1 medium fennel bulb
  • 1 cup fresh parsley
  • 1/2 cup fresh mint leaves
  • 2 limes, for juicing
  • 1 13.5-ounce can of chickpeas, drained and rinsed

Instructions 

  1. In a large bowl, add 1 teaspoon ground cumin, coriander, and smoked paprika. Add 1/2 teaspoon each of cinnamon and red pepper flakes. Season with 1 teaspoon of salt and a few cracks of black pepper. Add in 1/4 cup of olive oil and mix this into a paste.
  2. Quarter the apricots and add them to the bowl with the oil. Cut the red onion into wedges and add it as well. Toss so everything is well coated.
  3. Set a large sauté pan over medium heat. Add the contents of the bowl. Stir this occasionally, cooking for 10-15 minutes or until the onion and apricot are beginning to char.
  4. Use this time to prepare the couscous according to package instructions. Set aside
  5. Thinly shave the fennel bulb and add it to a bowl. Finely chop the parsley and add it as well. Tear in the mint leaves. Squeeze in the juice from two limes and season with 1 teaspoon of salt and a few cracks of black pepper. Toss well, taste and season as preferred and set aside.
  6. When the onion mixture is caramelizing and the onions are softened, stir in the chickpeas. Taste and season with more salt and pepper as preferred.
  7. Remove the pan from the heat and combine the apricot mixture with the couscous. To serve, either mix the couscous together with the fennel, or serve the couscous in a big pile and the fennel as salad on top.