Moroccan Spiced Couscous Salad with Apricots and Almonds

Name: Moroccan Spiced Couscous Salad with Apricots and Almonds
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1½ cups (270 g) instant couscous, dry, plain fine-grain; 1½ cups (360 ml) water, brought to a full rolling boil; 1 tsp (5 g) kosher salt, divided: ½ teaspoon (2.5 g) for the couscous and ½ teaspoon (2.5 g) for the dressing; 1 tbsp (14 ml) extra-virgin olive oil, for the couscous; ¼ cup (60 ml) extra-virgin olive oil, for the dressing; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; 1 tsp (2 g) lemon zest, finely grated, yellow part only; 1 tbsp (21 g) honey; 1 clove (4 g) garlic, peeled and finely grated to a paste; 1 tsp (2 g) ground cumin; ½ tsp (1½ g) ground cinnamon; ½ tsp (1 g) ground coriander; ¼ tsp (½ g) ground ginger; ¼ tsp (½ g) black pepper, freshly ground; ¾ cup (115 g) dried apricots, cut into ¼-inch (6 mm) pieces; ½ cup (70 g) whole raw almonds, toasted, then coarsely chopped; ½ cup (15 g) fresh mint leaves, loosely packed, coarsely chopped; ¼ cup (10 g) fresh flat-leaf parsley, leaves and tender stems, chopped; 4 whole (60 g) scallions, white and green parts thinly sliced; 1 can (15 oz) (240 g) canned chickpeas, drained, rinsed and patted dry (drained weight) (optional)

From the MyKitchenBank Kitchen

Fluffy steeped couscous is tossed with a warm-spiced lemon and olive oil dressing, chewy dried apricots, toasted almonds and plenty of fresh mint. It's served at room temperature, so it works well for picnics, potlucks and make-ahead lunches.

Prep: 18 min
Cook: 8 min
Wait: 30 min
Total: 56 min
Makes: About 6 cups (6 side-dish servings or 4 light main-course servings)

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Ingredients

6 servings

For the couscous
1½ cups (270 g) instant couscous, dry, plain fine-grain
1½ cups (360 ml) water, brought to a full rolling boil
1 tsp (5 g) kosher salt, divided: ½ teaspoon (2.5 g) for the couscous and ½ teaspoon (2.5 g) for the dressing
1 tbsp (14 ml) extra-virgin olive oil, for the couscous
For the dressing
¼ cup (60 ml) extra-virgin olive oil, for the dressing
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
1 tsp (2 g) lemon zest, finely grated, yellow part only
1 tbsp (21 g) honey
1 clove (4 g) garlic, peeled and finely grated to a paste
1 tsp (2 g) ground cumin
½ tsp (1.5 g) ground cinnamon
½ tsp (1 g) ground coriander
¼ tsp (0.5 g) ground ginger
¼ tsp (0.5 g) black pepper, freshly ground
For the salad
¾ cup (115 g) dried apricots, cut into ¼-inch (6 mm) pieces
½ cup (70 g) whole raw almonds, toasted, then coarsely chopped
½ cup (15 g) fresh mint leaves, loosely packed, coarsely chopped
¼ cup (10 g) fresh flat-leaf parsley, leaves and tender stems, chopped
4 whole (60 g) scallions, white and green parts thinly sliced
1 can (15 oz) (240 g) canned chickpeas, drained, rinsed and patted dry (drained weight) (optional)

Equipment (8)

Large heatproof mixing bowl (3-quart / 3 L)
Small dry skillet (8-inch / 20 cm)
Kettle or small saucepan
Rimmed baking sheet (13×18-inch / 33×46 cm)
Small bowl or jar for the dressing
Fork and large spoon
Microplane or fine grater
Measuring cups and spoons

Steps

Before you start

Use plain instant (fine-grain) couscous. Pearl (Israeli) couscous and whole-wheat couscous need different amounts of liquid and different timing.
Measure the couscous and water exactly. The 1:1 ratio by volume gives fluffy, separate grains instead of mush.
Have a kettle or small saucepan ready to bring 1½ cups (360 ml) of water to a full boil.
Read the timing first. The salad needs about 30 minutes of hands-off steeping, cooling and resting so the flavors can meld.

1
Toast the almonds
- Put the whole almonds in a dry 8-inch (20 cm) skillet over medium-low heat.
- Stir or shake the pan every 30 seconds for 4 to 5 minutes.
- Tip them onto a cutting board and let them cool for 2 minutes.
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Ready when: Almonds smell nutty and are golden-brown at the edges, and the cut face is light tan.
Tip: Almonds go from toasted to burnt quickly. Move them out of the hot pan as soon as they smell toasty.
2
Chop the almonds and prep
- Coarsely chop the cooled almonds into pieces about ¼ inch (6 mm) and set aside.
- Cut the apricots into ¼-inch (6 mm) pieces.
- Chop the mint and parsley, slice the scallions, and drain, rinse and pat dry the chickpeas if using.
- Keep the apricots, herbs and scallions in separate piles.
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Ready when: Apricot pieces are roughly the size of a pea or a little larger, so they spread evenly through the salad.
Tip: Wipe your knife with a little oil or water between apricots so the sticky fruit doesn't clump.
3
Whisk the dressing
- In a small bowl or jar, combine ¼ cup (60 ml) olive oil, the lemon juice, lemon zest, honey, grated garlic, cumin, cinnamon, coriander, ginger, pepper and ½ teaspoon of the salt.
- Whisk or shake for 20 seconds.
- Taste a drop on a spoon.
- It should taste bright, lightly sweet and well spiced.
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Ready when: Dressing is cloudy and fully blended, with no honey stuck to the bottom of the bowl.
Tip: The dressing will taste strong on its own. The couscous will mellow it.
4
Boil the water
- Bring 1½ cups (360 ml) of water to a full rolling boil in a kettle or small saucepan over high heat.
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Ready when: Large bubbles break the surface continuously.
Tip: Use the water at a hard boil. Water that has cooled slightly will leave the grains gummy and uneven.
5
Steep the couscous
- In a large heatproof bowl, stir together the couscous, the remaining ½ teaspoon salt and 1 tablespoon olive oil until every grain is coated.
- Pour the boiling water evenly over the top, give one quick stir, and cover the bowl tightly with a plate or foil.
- Do not lift the cover for 5 minutes.
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Ready when: All the water is absorbed and the grains are tender with no hard center when you bite one.
Tip: Don't stir during the steep. Stirring early releases starch and makes the couscous sticky.
6
Fluff and cool
- Uncover the couscous and fluff it with a fork, raking through the grains and breaking up any clumps.
- Spread it in an even layer on a rimmed baking sheet.
- Let it cool for 10 minutes, fluffing once halfway through.
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Ready when: Grains are separate, light and just warm to the touch, not hot.
Tip: Fluff with a fork rather than a spoon. A spoon presses and mashes the grains.
7
Dress and soften apricots
- Return the cooled couscous to the large bowl.
- Add the diced apricots and pour over the dressing.
- Toss gently with a fork for about 1 minute so every grain is lightly coated and the apricots are spread evenly.
- Let the salad rest for 15 minutes.
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Ready when: Couscous looks glossy and lightly golden from the spices, with no pooled dressing in the bottom of the bowl.
Tip: Add the dressing only after the couscous has cooled. Hot couscous absorbs it too fast and tastes greasy.
8
Fold in herbs and nuts
- Add the mint, parsley, scallions, chopped almonds and chickpeas, if using.
- Fold gently with a fork or large spoon until evenly mixed.
- Taste, then add a pinch of salt or a squeeze of lemon juice if it needs more brightness.
- Serve at room temperature.
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Ready when: Herbs, apricots and almonds are evenly distributed, and the salad tastes lemony, warmly spiced and lightly sweet.
Tip: Stir in the almonds just before serving if you're holding the salad for more than an hour, so they stay crunchy.

Good to know

Tips

Measure the water carefully. Even ¼ cup (60 ml) extra will make the couscous soft and clumpy.
Grate the garlic to a paste so no raw chunks stand out in the finished salad.
For a main course, add the chickpeas and top with crumbled feta or grilled chicken.
Taste again right before serving. Chilled couscous often needs a little extra salt and lemon.

Make ahead

Make the salad through step 7 up to 1 day ahead and refrigerate it covered. Keep the chopped almonds, mint, parsley and scallions separate. About 30 minutes before serving, let the couscous come to room temperature, then fold in the herbs, scallions and almonds and adjust the salt and lemon.

Storage & reheating

Room temperature: up to 2 hours (1 hour if outdoors above 90°F / 32°C). Refrigerator: up to 3 days in an airtight container; the almonds soften and the herbs darken slightly. Freezer: not recommended because the herbs and texture suffer. Serve cold or let it stand at room temperature for 20 minutes, and refresh with a squeeze of lemon and a drizzle of olive oil.

Substitutions

dried apricots → Dried dates, golden raisins or dried figs. Use the same weight, chopped to the same size. Dates give a deeper, sweeter result.
whole raw almonds → Pistachios or pine nuts. Toast the same way. Pine nuts take only 2 to 3 minutes and don't need chopping.
water → Low-sodium vegetable or chicken broth. Use the same amount, boiling, and reduce the salt in the couscous to ¼ teaspoon.
honey → Maple syrup or agave. Use 1 tablespoon (15 ml) for a vegan version.