Prep couscous: Cook the couscous in broth according to package instructions.
Make dressing: Combine dressing ingredients well in a small jar or measuring jug.
Assemble salad: Add hot couscous, all salad ingredients and dressing to a bowl. Combine well, then cover and set aside for fifteen minutes. Check for seasoning and serve warm.
Notes
Ingredient notes
Tomatoes: I used a few heirloom varieties, but regular red tomatoes work just fine.
Fruit: You can use peaches instead of apricots if you prefer. Any dried fruit works, but I do like dates best – makes the salad taste Middle Eastern inspired!
Mint: I love the taste of fresh mint in summery salads, but if you’d rather leave it out just skip it.
Tips & Tricks
shake up the dressing in a small jam jar – a super quick and easy way to make any salad dressing!
combine the salad as soon as the couscous is done cooking – this will help the flavors to melt together and make the dates soft.
This salad makes for a great meal with some grilled chicken – I like either Greek or Lemon Garlic marinated chicken breast with it.