Side dish

North by Northwest Couscous Salad

Name: North by Northwest Couscous Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 tsp lemon zest; 2 Tbs squeezed lemon juice; 1 tsp sugar; 0.5 tsp dijon mustard; 0.25 tsp kosher salt; 4 servings pepper; 3 Tbs olive oil; 1 cup tri-color pearl couscous; 1 cup apricots; 1 cup carrots; 1 cup celery; 4 Tbs raisins; 1 can garbanzo beans; 1 cup hazelnuts; 0.33333334 cup onion; 0.5 cup parsley

snackdinnerlunchVeganVegetarianDairy-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

lemon zest0.5 tsp
squeezed lemon juice2 Tbs
sugar1 tsp
dijon mustard0.5 tsp
kosher salt0.25 tsp
pepper4 servings
olive oil3 Tbs
tri-color pearl couscous1 cup
apricots1 cup
carrots1 cup
celery1 cup
raisins4 Tbs
garbanzo beans1 can
hazelnuts1 cup
onion0.33333334 cup
parsley0.5 cup

Instructions

1
Whisk together the lemon zest, lemon juice, sugar, mustard, and salt.Slowly add in the olive oil, continuing to whisk, until emulsified.Prepare the couscous according to the package instructions.Toast the hazelnuts for approximately 10 minutes at 350F.
2
Let cool until safe to touch, then chop.
3
Mix all remaining ingredients in a large bowl.
4
Add the couscous and dressing.
5
Mix well and serve.

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