CousCous with Pistachios, Apricots and Cranberries

This simple shallot vinaigrette over couscous is delicious served either warm or at room temperature for a favorite side dish or vegetarian main dish made straight from simple pantry staples.


  • 2 cups Israeli or pearl couscous
  • 2 cups dried fruit such as apricots, cranberries or dried cherries, chopped into bite size pieces
  • 3/4 cup chopped pistachios
  • 1/4 cup mint chopped
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 2 tablespoons golden balsamic vinegar
  • 1-2 teaspoons honey to taste
  • Kosher salt and freshly ground black pepper


  1. Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the chopped fruit, pistachios and mint. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the coucous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.