Spiced Israeli Couscous, Rainier Cherry, Apricot, and Goat Cheese Salad
Israeli couscous, rainier cherries, apricots, and goat cheese are paired with fresh mint and a Middle Eastern spice blend in this refreshing summer salad.
Yield: 6 servings
  • ¼ cup extra virgin olive oil, divided
  • 1 ½ tbsp ras el hanout
  • 1 ½ cups Israeli couscous
  • 2 ¼ cups vegetable broth
  • 1 lb Rainier cherries, pitted and halved
  • 4 apricots, pitted and thinly sliced
  • 2 cups mint leaves, thinly sliced
  • 7 oz arugula
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper, to taste
  • 1 tbsp nigella seeds
  • 4 oz goat cheese, crumbled
  • 4 tbsp raw honey
  1. Heat 1 tbsp of the olive oil in a medium pot over medium-high heat. Add the ras el hanout and Israeli couscous. Cook for 1 minute, stirring constantly. Add the vegetable broth and raise the heat to high. Cover and bring to a boil. Once boiling, reduce the heat to low and cook for 10-15 minutes or until liquid has evaporated and couscous is tender. Remove from the heat and let sit, covered, for 10 minutes. Place in a large salad bowl and allow to cool to room temperature.
  2. Once couscous is cool, add the cherries, apricots, mint leaves, and arugula to the salad bowl. Toss to combine. Add in the lemon juice, remaining olive oil, and salt and black pepper, to taste. Gently toss to combine.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/07/spiced-israeli-couscous-rainier-cherry-apricot-and-goat-cheese-salad.html