Recipe for couscous salad with dried fruit and nuts and toasted chickpeas
Serves 8
Dried fruit is often used in North African cuisine to sweeten dishes, as it is in this colorful sweet, salty, and crunchy couscous salad. Liora Kushner seasons her couscous with turmeric, paprika, ground cumin, and caramelized onions.
COUSCOUS SALAD
3tablespoons olive oil1tablespoon butter1large Bermuda onion, finely chopped1teaspoon salt, and more to taste1teaspoon paprika1teaspoon ground cumin 2cups water⅛teaspoon turmeric3cups plain instant couscous8dried apricots, finely chopped1cup dried cranberries4dried figs, finely chopped½cup shelled, unsalted pistachios, coarsely chopped 3stalks celery, finely chopped1cup chopped fresh parsleyBlack pepper, to taste
1. In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the butter and when it melts, add the onion and a generous pinch of salt. Cook for 30 minutes, stirring often, or until the onion is nicely browned. Stir in the paprika and cumin; set aside.
2. In a saucepan, bring the water to a boil. Add 1 teaspoon salt, remaining 2 tablespoons olive oil, turmeric, and couscous. Stir until blended. Turn off the heat and cover the pan. Set aside for 5 minutes. With a fork fluff the couscous and transfer to a bowl.
3. Add the apricots, cranberries, figs, pistachios, celery, parsley, pepper, and onion. Toss well until evenly combined. Taste for seasoning and add more salt and pepper, if you like.
CHICKPEAS
1tablespoon olive oil½teaspoon paprika½teaspoon ground cumin1cup canned chickpeas
1. In a skillet over medium heat, heat the oil. Add the paprika and cumin and heat for 1 minute.
2. Lower the heat and add the chickpeas. Stir until the chickpeas are coated with the spice mixture. Cook 1 minute more. Sprinkle the spiced chickpeas over the couscous. Adapted from Liora Kushner
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