Pearled Couscous Salad

Pearled Couscous, also known as Israeli Couscous, is a delightfully larger form of traditional tiny couscous.  The texture of the larger couscous is wonderful!

Ingredients

• 2 C pearled (israeli) couscous
• 3½ C warm water (or stock)
• ½ C dried cranberries
• ½ C dried apricots , sliced
• ¾ C finely red onion , finely diced
• 1 red bell pepper , diced
• 1 C sliced almonds , or more, to taste
• 4 T olive oil
• 4 T red wine vinegar
• 2 t cumin , more or less to taste
• 1 t coriander , more or less to taste
• 1 t cinnamon , more or less to taste
• 1 t salt , more or less to taste
• 1 orange , juiced and zested
• drizzle honey or agave nectar (optional)
• ¾ C fresh parsley or cilantro , finely chopped (more or less to taste)
• freshly ground black pepper

Instructions

1. Soak the cranberries and apricots in 3½ C warm water or stock for 15 minutes. Drain, reserving water to cook couscous. Set the softened fruit aside.
2. In a medium saucepan, toast the couscous over medium heat until golden brown and fragrant. Stir this carefully so it does not burn. Once the couscous is toasted, add the water reserved from the cranberries and apricots to the pan. Bring to a boil, reduce to a simmer, cover, and cook until the water has been absorbed by the couscous, about 10 minutes. Remove from heat, fluff couscous with a fork, and dump into a mixing bowl. Put the bowl in the fridge to cool down the couscous.
3. Prepare the dressing: Whisk together olive oil, vinegar, cumin, coriander, cinnamon, salt, and the juice and zest from 1 orange. Drizzle in honey or agave nectar if desired, to taste.
4. In the mixing bowl, combine couscous, cranberries, apricots, almonds, red onion, red bell pepper, and parsley or cilantro. Toss well.
5. Pour the dressing over the couscous salad. Toss well to coat everything evenly. Let salad flavors marry in the refrigerator for 1 hour before tasting, then adjust seasonings if you like.