Grilled Apricot Couscous Salad

5 from 1 vote

Author: Marinka

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 to add body to the salad.

Prep Time15

Cook Time15

Total Time30

Pin Recipe

Servings: people

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.

Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram