Spiced Apricot Couscous Salad with Toasted Almonds and Mint Lemon Dressing

Ingredients

• •1 cup couscous
• •1 cup boiling water
• •1/2 cup dried apricots, chopped
• •1/4 cup toasted almonds, roughly chopped
• •1/4 cup fresh mint leaves, chopped
• •1/4 cup fresh parsley, chopped
• •1/4 cup pomegranate seeds (optional)
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground cumin
• •Zest and juice of 1 lemon
• •3 tablespoons olive oil
• •1 teaspoon honey
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   In a medium-sized bowl, combine the couscous and boiling water. Cover with a lid or plate and let it sit for 5-7 minutes until the water is absorbed.

2. 2

   Fluff the couscous with a fork to separate the grains. Set it aside to cool slightly.

3. 3

   Meanwhile, prepare the dressing by whisking together the lemon zest, lemon juice, olive oil, honey, salt, and black pepper in a small bowl. Add the chopped mint and mix well.

4. 4

   In a large mixing bowl, combine the couscous, chopped dried apricots, toasted almonds, fresh parsley, and (if using) pomegranate seeds.

5. 5

   Sprinkle the ground cinnamon and cumin over the couscous mixture, and toss everything gently to evenly distribute the spices.

6. 6

   Pour the mint lemon dressing over the salad and toss again to coat all the ingredients evenly.

7. 7

   Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately or refrigerate for 1-2 hours to let the flavors meld.