“Can I have another bowl?”
It will be the phrase out of everyone’s mouth once they try this. I promise. It’s the perfect seasonal salad for the in between temperatures that each day keeps bringing. It’s refreshing and hearty with a dressing that adds the perfect complimentary touch of tangy sweetness.
- 2 cups cooked pearled couscous (I used tri-colored)
- 1/2 cup chopped and quartered dried apricots
- 1/2 cup chopped and quartered pitted dates
- 1/4 cup craisins
- 1/3 cup golden raisins
- 1/2 cup slivered almonds
- 3 leaves of kale, chopped and wilted
- 4 shallots, peeled and slivered
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp EVOO
- S and P to taste
What to do:
Cook couscous according to package. Remove from heat and let cool completely. Add a Tbsp of water to kale and wilt at about medium heat until slightly wilted. Remove from heat and set aside. Cook shallots until slightly brown with about a tsp of EVOO. Remove from heat and set aside. In small bowl, prepare dressing. Whisk until emulsified. In a large bowl, combine all ingredients. Pour dressing over all ingredients in bowl and mix. Serve. 🙂
*This recipe makes about four full bowls.*
Thank you so much to Stephanie Spring for this recipe! Please visit her blog and subscribe for more scrumptious bites delivered to your inbox!
Until next time!
R&T and Stephanie