I’m all about unique flavor + texture combos and this dish takes the cake.
We’re talking fruit, greens, nuts, cheeze, beans, and herbs all in one pasta dish.
Before you run away in utter horror, hear me out.
This delightful plump couscous salad is both sweet and savory.
Crunchy and creamy.
Fresh and cozy.
All at the same dang time.
If that doesn’t sound heavenly, I don’t know what does.
All you have to do is fold together perfectly cooked Israeli couscous (aka pearled couscous), convenient canned chickpeas, juicy apricots, peppery arugula, crumbled vegan feta, nutty toasted cashews, lemon zest + juice, spicy crushed red pepper flakes, cracked black pepper, pink sea salt, fresh herbaceous basil, and mint.
Mmmmmm mmm!
This bowl of yum is delicious hot, warm, room temp, and chilled.
So yes, take it to your next picnic, pack an extra exciting work lunch, or eat it straight out of the pot.
No judgements over here when tasty food is involved.
P.S. In case you’re wondering, what is couscous… will I like it?? Couscous is simply pasta and if you don’t enjoy pasta that’s a whole other issue ha. (Gluten-free folks, swap in quinoa for a gf friendly dish.)
P.P.S. Make sure you don’t overcook the couscous because we’re not going for a complete bowl of mush—just a semi-mush meal.
P.P.P.S. As always, taste and adjust the flavors to make your tongue and tummy happy.
P.P.P.P.S. This recipe makes two medium-sized servings or one generous serving. I’m usually feeling generous hehe.
Pearl Couscous with Apricots, Arugula & Chickpeas
Ingredients
- 2 teaspoons extra virgin olive oil, divided
- 1 cup pearl couscous (Israeli couscous)
- 1 1/2 cups water
- Salt, to taste
- 3/4 cup canned chickpeas (rinsed, drained, patted dry with a clean towel)
- 1 cup diced fresh apricots
- 2 cups arugula
- 1/3 cup crumbled vegan feta (I use Trader Joe's)
- 1/2 cup toasted unsalted cashews
- 1 teaspoon lemon zest
- 1 1/2 teaspoons fresh lemon juice
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
- 1/4 cup thinly sliced fresh basil (chiffonade)
- 1 tablespoon thinly sliced fresh mint
Instructions
- In a medium pot, heat 1 teaspoon of olive oil over medium heat.
- Toast the couscous in the hot oil for a few minutes, until light golden brown, stirring occasionally.
- Meanwhile, bring 1 1/2 cups of water to a boil in a small pot.
- Add the boiling water to the toasted couscous (in the medium pot) along with salt to season. Cover and simmer for 13 minutes, or until al dente.
- Gently stir the cooked couscous, then fold in the chickpeas, apricots, arugula, feta, cashews, lemon zest, lemon juice, red pepper flakes, black pepper, and salt, to taste.
- Right before serving, fold in the basil and mint, to prevent browning. Taste and adjust ingredient amounts, if you wish.