North by Northwest Couscous Salad

North by Northwest Couscous Salad

North by Northwest Couscous Salad

30 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   16 Points
Cuisine
  • side dish
  • lunch
  • main course
  • salad
  • main dish
  • dinner
Comments
Ingredients
  • 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
  • 1 cup fresh apricots, chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 Tbs raisins
  • 1 can -15oz garbanzo beans
  • 1 cup whole hazelnuts, toasted and chopped
  • 1/3 cup diced red onion
  • ½ cup chopped parsley, loosely packed
Instructions

Whisk together the lemon zest, lemon juice, sugar, mustard, and salt.Slowly add in the olive oil, continuing to whisk, until emulsified.Prepare the couscous according to the package instructions.Toast the hazelnuts for approximately 10 minutes at 350F.

Let cool until safe to touch, then chop.

Mix all remaining ingredients in a large bowl.

Add the couscous and dressing.

Mix well and serve.

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