North by Northwest Couscous Salad

Name: North by Northwest Couscous Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ½ tsp Lemon (½ tsp lemon zest); 2 tbsp Lemon Juice (2 Tbs fresh squeezed lemon juice); 1 tsp Granulated Sugar (1 tsp sugar); ½ tsp Dijon Mustard (½ tsp Dijon mustard); ¼ tsp Kosher Salt (¼ tsp Kosher salt); 0 pieces Black Peppercorns (freshly ground black pepper); 3 tbsp Olive Oil (3 Tbs olive oil); 1 cup Couscous (1 cup Tri-Color Pearl Couscous); 1 cup Apricot (1 cup fresh apricots, chopped); 1 cup Carrot (1 cup diced carrots); 1 cup Celery (1 cup diced celery); 4 tbsp Raisins (4 Tbs raisins); 1 can Chickpeas (1 can -15oz garbanzo beans); 1 cup Hazelnuts (1 cup whole hazelnuts, toasted and chopped); ⅓ cup Red Onion (1/3 cup diced red onion); ½ cup Parsley (½ cup chopped parsley, loosely packed)

30 minMediterranean

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Whisk together the lemon zest, lemon juice, sugar, mustard, and salt.Slowly add in the olive oil, continuing to whisk, until emulsified.Prepare the couscous according to the package instructions.Toast the hazelnuts for approximately 10 minutes at 350F.
2Let cool until safe to touch, then chop.
3Mix all remaining ingredients in a large bowl.
4Add the couscous and dressing.
5Mix well and serve.