Apricot Couscous Salad with Spicy Apricot Vinaigrette

We are well into our celebration of all things apricot and  have been dying to share this recipe. 

Sue created this masterpiece.

So... props to Sue... Don't tell her I said this one was my favorite. 

I think, had I been judging, I would have awarded this one the prize. 

The texture is amazing, the flavor is out of this world, and - my favorite - the dressing, is crazy addictive. 

I was worried that the apricot wouldn't overpower the salad and it would be too sweet. 

Nope.

Just right.

You really have to try this!

Apricot Couscous Salad with Spicy Apricot Vinaigrette

Ingredients

Salad

2/3 cup dry couscous

1 cup chicken broth

1/4 cup onion, finely diced

1/4 cup red pepper, finely diced

1/4 cup yellow pepper, finely diced

1/4 orange pepper, finely diced

1/4 cup peas

4 dried apricots, finely diced

Spicy Apricot Vinaigrette

8 apricots, pitted

2 Tbsp white wine vinegar

2 Tbsp Thai sweet chili sauce

salt & pepper

2 Tbsp oil

Topping

1/2/ cup Crock pot Sweet & Spicy Almonds, chopped

(Or you can use Blue Diamond Jalapeno Smokehouse Almonds) 

Directions

Prepare salad: In a medium saucepan over medium heat, bring chicken broth to boil. Add dry couscous. Cover, reduce to simmer and cook until couscous is done - approx 10 - 15 minutes. 

Remove from heat and let cool. You can place in a bowl in the fridge to speed process. 

When cool, place couscous in a large bowl, add in onion, peppers, peas, and dried apricots. Stir to combine. Chill, covered, until ready to serve.

Prepare dressing: In a food processor or blender, process apricots, white wine vinegar, Thai chili sauce, and salt & pepper until smooth. With food processor or blender on low speed, slowly drizzle in the oil until well mixed.  Can be stored in airtight container until ready to use.

Assemble salad: Pour dressing on couscous, starting with about half, until it reaches desired consistency and flavor, tossing to combine.

Scoop into serving dish and top with the chopped, spicy almonds.

Leftovers last a day or two, covered, in the fridge but you may have to add a bit more dressing when you go to serve them. That is, if you have leftovers. 

I just love how pretty it looks.

If you have been looking to break out of the everyday-it's-getting-boring-eating-the-same-foods rut then definitely give this a try. 

You won't regret it. 

 

Stop by Chef In Training for tons of fantastic links!