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.
2cupsIsraeli or pearl couscous
2cupsdried fruitsuch as apricots, cranberries or dried cherries, chopped into bite size pieces
1/3cupextra virgin olive oil
2tablespoonsgolden balsamic vinegar
Kosher salt and freshly ground black pepper
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.