Couscous and Dried Fruit Salad

Number of Servings: 4

¾ cup (185 mL) Israeli couscous, uncooked

½ of a red pepper, fine dice
½ of an orange or yellow pepper, fine dice
¼ cup (60 mL) finely chopped red onion
½ cup (125 mL) chopped pitted dates
½ cup (125 mL) chopped dried apricots
½ cup (125 mL) chopped dried papaya, mango or pineapple

1/3 cup (185 mL) chopped fresh cilantro
Sweet toasted pistachios (recipe follows)

Vinaigrette:

1 clove of garlic, minced
1 teaspoon (5 mL) Dijon mustard
1 tablespoon (15 mL) pomegranate molasses or maple syrup
2 tablespoons (30 mL) balsamic vinegar
¼ cup (60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper

Method:

1. Prepare vinaigrette: Combine minced garlic, mustard, molasses and vinegar in a small bowl. Whisk in oil. Season to taste. Set aside.
2. Prepare couscous: Pour couscous into a pot of boiling salted water. Cook for about 8 minutes, or until al dente (or according to package directions). Drain, give a quick rinse in cold water; and place in a large salad bowl.
3. While couscous is still a little warm, stir in 2-3 tablespoons of vinaigrette. Refrigerate until fully chilled (1/2 hour).
4. Add peppers, red onion, and all of the dried fruit to the chilled couscous. Stir in the remaining vinaigrette. Just before serving, fold in chopped cilantro and sweet pistachios*.

*Sweet Toasted Pistachios:   In a 325⁰F oven, toast ½ cup of roughly chopped pistachios for about 2 minutes (on a parchment-covered baking sheet). Place warm pistachios in a small bowl and toss with 1 tablespoon of maple syrup and a sprinkle of salt. Return to baking sheet and continue to toast for an additional 5-6 minutes. Stir up once or twice during toasting time. Let cool on baking sheet.

 Questions and comments are always welcome     alex@chilipeppersandpears.com ^[1]