Grilled Apricot Couscous Salad with Minty Citrus Vinaigrette and Pistachio Crunch

Ingredients

• •1 cup couscous
• •1 cup boiling water
• •1 tablespoon olive oil
• •1/4 teaspoon salt
• •6 ripe apricots, halved and pitted
• •1 tablespoon honey
• •1/2 cup fresh mint leaves, chopped
• •1/3 cup shelled pistachios, roughly chopped
• •1/4 cup crumbled feta cheese
• •2 tablespoons orange juice
• •1 tablespoon lemon juice
• •1 teaspoon orange zest
• •1 teaspoon lemon zest
• •1/3 cup extra virgin olive oil
• •1 teaspoon Dijon mustard
• •1/2 teaspoon honey
• •Salt and pepper to taste

Instructions

1. 1

   In a heatproof bowl, combine couscous with 1 cup boiling water, 1 tablespoon olive oil, and 1/4 teaspoon salt. Cover and let sit for 5 minutes, then fluff with a fork.

2. 2

   Heat a grill pan over medium heat. Brush apricot halves with 1 tablespoon honey and grill for 2-3 minutes on each side until charred and softened. Set aside to cool, then slice into smaller chunks.

3. 3

   To make the vinaigrette, whisk together orange juice, lemon juice, orange zest, lemon zest, extra virgin olive oil, Dijon mustard, 1/2 teaspoon honey, and salt and pepper in a small bowl.

4. 4

   In a large salad bowl, combine the cooked couscous, grilled apricots, chopped mint leaves, crumbled feta, and chopped pistachios.

5. 5

   Pour the vinaigrette over the salad and gently toss until well coated.

6. 6

   Serve immediately or refrigerate for 15 minutes to let the flavors meld. Garnish with additional mint leaves and pistachios if desired.