Apricot Couscous Salad
With a delightful blend of fresh herbs, juicy apricots, nutty sliced almonds, and creamy goat cheese, this quinoa salad is a celebration of flavors and textures. Tossed in a sweet and tangy apricot vinaigrette, every bite is a burst of summer in your mouth. Perfect for a light and refreshing meal, this salad is sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1 cup quinoa, uncooked
- a handful of fresh herbs (I used parsley and mint)
- 1/4 cup goat cheese
- 1/4 cup sliced almonds
- 2-3 apricots, sliced
- 3 apricots, sliced and pits removed
- 1/3 cup olive oil
- 2 tablespoons of wine vinegar (I used Slide Ridge honey wine vinegar)
- 1 tablespoon honey
- salt and freshly ground pepper to taste
Instructions
- apricot vinaigrette
- For the dressing, put all of the ingredients in a food processor or blender pulse or blend until smooth. Store in a jar in the refrigerator until ready to use (should keep for about a week). Makes 1/2 cup of dressing
- for the salad
- Make the couscous by bringing 1 and 1/4 cups water to a boil, add in the couscous, return to a boil, then cover and remove from heat. Leave the couscous covered for 5 minutes then fluff with a fork.
- Mix the fresh herbs, almonds, and apricots into the couscous (saving a little of everything to put on the top). Toss with about a forth of a cup of the dressing. Top the salad with chunks of goat cheese and extra apricots, almonds, and herbs.
- Serve with a drizzle of the apricot vinaigrette.
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