4-6 persons
Ingredients
• 1/2 cup red onion, chopped
• 1/4 cup lemon juice
• 1 10-ounce box couscous, about 1 1/3 cups
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon salt, plus more to taste
• 1/2 cup shelled raw pistachios chopped coarsly
• 10 dried apricots, chopped
• 1/3 cup parsley, chopped
Method
1. Soak chopped onion in lemon juice:
Place the chopped onion in a small bowl. Pour the lemon juice over the onions, set aside and let the onions soak in the lemon juice.
2. Cook the couscous:
Put 2 cups of water in a medium saucepan and bring to a boil. Add one tablespoon of olive oil and one teaspoon of salt to the water. Once the salt dissolves, stir in the couscous, turn off the heat and cover the pot. Move the pot off the hot burner and let the couscous steam, covered, for 5-6 minutes.
4. Combine ingredients to make salad:
Scoop out the couscous into a large bowl and fluff with a fork. . Stir in the pistachios, chopped apricots and parsley. Stir in the red onion and lemon juice. Add one more tablespoon of olive oil, stir well and add salt to taste. Serve warm or at room temperature.
