North by Northwest Couscous Salad is light and fresh with pearl couscous, fresh apricots, sweet currants and toasty hazelnuts. The dressing is a subtle lemon and olive oil base and the dish keeps really well for many days worth of happy lunches.
My birthday was this past week and I had the day off. For breakfast we went to our favorite coffee house, but for lunch I was on my own. The day was hot & sunny – which is exactly how I like my birthday to behave. After some careful consideration, I decided on a light and fresh couscous salad topped with my all-time favorite nut – the hazelnut.
Last summer about this time, I was in Seattle for my cousin’s wedding.
Back to the salad…
I spent some time in the airport waiting for my husband’s flight to land (he was at a conference + met me there) which meant I was going to enjoy an airport lunch.
SeaTac did not disappoint. I had a great couscous salad for lunch! I scribbled down notes to recreate it at home, stashed the notes in my stack of papers and a year later FINALLY decided to make it!
So here you have it, North by Northwest Couscous Salad and Happy 1 year Anniversary to Danielle and Brian!
Mix and match seasonal fruit and you can make this salad all year long.
- ½ tsp lemon zest
- 2 Tbs fresh squeezed lemon juice
- 1 tsp sugar
- ½ tsp Dijon mustard
- ¼ tsp Kosher salt
- freshly ground black pepper
- 3 Tbs olive oil
- 1 cup Tri-Color Pearl Couscous
- ¼ tsp kosher salt
- 1 cup fresh apricots, chopped (you could use apples, plums, or even dried apricots)
- 1 cup diced carrots
- 1 cup diced celery
- 4 Tbs currants or raisins
- 1 can -15oz garbanzo beans
- 1 cup whole hazelnuts, toasted and chopped
- ⅓ cup diced red onion
- ½ cup chopped parsley, loosely packed
- Whisk the lemon zest, lemon juice, sugar, mustard and salt in a small bowl.
- Slowly add the olive oil, whisking as you go, until emulsified.
*This can be made ahead of time.
- Prepare the couscous according to package instructions. (I used Bob's Red Mill - 1 cup couscous, 1.25 cup boiling water, ¼ tsp salt, 10 minute covered simmer + 4 min off heat, then fluff)
- Toast and chop the hazelnuts. Approx. 10 min @ 350F.
- Mix all the ingredients in a large bowl, toss with couscous and dressing. Serve!
Follow me on Instagram, Twitter, Facebook, and Pinterest to get the latest!