HOW TO MAKE COUSCOUS SALAD

COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON

Serves 12

INGREDIENTS

3 cups Israeli (aka pearl) couscous, wholewheat or regular

1½ tsp cumin seeds

2 tbs sherry vinegar or white wine vinegar ¾ tsp coarse kosher salt, more to taste ½ tsp black pepper

¾ cup chopped dried apricots

¾ cup torn fresh mint leaves

⅔ cup coarsely chopped fresh dill

⅔ cup extra-virgin olive oil, more to taste ½ cup chopped scallion, white and lightgreen parts

2½ tbs chopped preserved lemon Fresh lemon juice, to taste Chopped pistachio nuts, for garnish (optional)

METHOD

Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.

Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes.

Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board).

Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well.

When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed.

Garnish with pistachio nuts if desired. | The New York Times