Grilling apricots enhances their sweetness and flavor magnificently. This salad combines the sweet notes of the fruit, the bitterness of arugula, a touch of sourness as well as a hint of spice from the vinaigrette, all complemented by pearl couscous, adding body to the salad.
Serve this Grilled Apricot Couscous Salad recipe with grilled chicken of fish; to create a a lovely meal for two.
Key Ingredients in This Recipe
- Apricots – can be replaced by peaches.
- Arugula – spinach will also work.
- Strawberries – other berries, like blackberries, raspberries or blueberries are great alternatives.
- Pearl couscous – try another grain like farro or quinoa.
- Pistachio nuts – almond slivers or walnuts are good alternatives.
- Goat cheese – feta works well too.
- Parsley
- Vinaigrette: olive oil, maple syrup, apple cider vinegar, jalapeno jelly, lemon juice, salt & pepper.
How to Make Grilled Apricot Couscous Salad
Step 1 – Cook the couscous according to the directions on the packaging and allow to cool a little.
Mix all the ingredients (olive oil, maple syrup, apple cider vinegar, jalapeno jelly, lemon juice, salt & pepper) for the vinaigrette.
Add the vinaigrette to the couscous and allow the couscous to soak up the flavors of the vinaigrette.
Step 2 – Wash the apricots (no need to peel them). Cut them in half and remove the seed. Cut each half in 4 slices.
Brush both cut sides with olive oil and place them, cut-side down, on a medium-hot grill or grill pan. Then, cook until markings are showing and slices are beginning to soften, about 1-2 minutes. Flip and cook on the other side.
Step 3 – Add arugula, strawberries slices and grilled apricots to couscous mixture.
Step 4 – Add finely chopped parsley and pistachio nuts to the couscous, and mix well but carefully, as you want to keep the apricot slices whole.
Step 5 – Plate the salad and garnish with goat cheese. Serve with grilled chicken or fish and you have a delightful meal.
Other Fruity Salads to Try:
- Melon Cantaloupe Prosciutto Salad
- Quinoa Chickpea Salad with Grapefruit
- Triple Berry & Spinach Salad
- Quinoa Salad with Grapes and Orange Dressing
Grilled Apricot Couscous Salad
Ingredients
For the Salad
- 1/2 cup pearl couscous
- salt
- 2 apricots fresh
- olive oil for brushing
- 1 cup arugula
- 1.5 cups strawberries about 5 cups sliced strawberries
- 2 tablespoons pistachio finely chopped
- 2 tablespoons parsley finely chopped
- 1 ounce goat cheese crumbled
For the Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon jalapeno jelly (NOTE 1)
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- salt & pepper
Instructions
- Cook the couscous according to the directions on the packaging and allow to cool a little.
- Mix all the ingredients for the vinaigrette.
- Add the vinaigrette to the couscous and allow the couscous to soak up the flavors of the vinaigrette.
- In the meantime, wash the apricots (no need to peel them). Cut them in half and remove the seed. Cut each half in 4 slices.
- Brush the cut-sides with olive oil. Place them, cut-side down, on a medium–hot grill or grill pan until markings are showing and the slices are beginning to soften, about 1-2 minutes. Flip and cook on the other side.
- Add arugula, strawberries slices and grilled apricots to couscous mixture.
- Add finely chopped parsley and pistachio nuts to the couscous and mix well but carefully, as you want to keep the apricot slices whole.
- Plate the salad and garnish with goat cheese.
Notes
- Instead of Jalapeno Jelly you can add slices of jalapeno pepper. This will however increase the heat factor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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