Couscous Salad with Zucchini and Dried Apricots

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Couscous Salad with Zucchini and Dried Apricots

 

2 cups water

1 small zucchini or summer squash, diced

1/2 tsp. salt

1 10 oz. box of couscous

1/4 cup olive oil

3 tbsps. lemon juice

1/2 tsp. ground cumin

pinch of ground ginger

1 cup cooked garbanzo beans

3/4 cup diced dried apricots

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh parsley

2 scallions, trimmed and sliced

1/2 cup sliced almonds

 

In a medium saucepan, bring water to a boil. Stir in zucchini and let water

return to a boil. Stir in couscous, cover pot and remove from heat. Let sit,

covered, for 5 minutes. Meanwhile, in a large bowl, whisk together olive oil and

lemon juice, cumin and ginger. Stir in garbanzos, apricots, cilantro, parsley,

scallions and sliced almonds. Fluff couscous with a fork to break up any lumps.

Stir couscous into above mixture, mixing well. Cover and refrigerate until

chilled, through, about 3 hours.

Makes 4 servings.

 

 

 

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