Jeweled Couscous Salad

Jeweled Couscous Salad

1/3 cup extra-virgin olive oil

2 lemons, juiced

2 tsp kosher salt

1/2 tsp ground black pepper

1 tsp granulated garlic powder

In a jar or a small bowl, whisk together the oil, lemon juice, salt, pepper and garlic powder. Set aside.

2 cups cooked couscous

1/2 cup dates, finely diced

1/2 cup figs, finely diced

1/2 cup dried apricots, finely diced

1 cup green grapes, halved

1/2 cup pistachios

1/2 cup slivered almonds

1 small bunch mint, chopped

1/2 cup pomegranate, for garnish

Place the couscous, dates, figs, apricots, grapes, pistachios, almonds and mint in a serving bowl.

Pour the dressing over the salad and toss well.

Garnish with pomegranate.

Note: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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