For this one we used pearled couscous, but regular could also be used. The dried apricots give this a great texture and sweetness. It’s been so nice outside lately we’ve been able to eat outside. Makes for good photos.
Adapted from BBC Good Food.
makes 4 serving
- 2 cups cooked couscous (pearled)
- 1 red pepper, chopped
- 1/2 cup dried apricots, chopped
- 1/4 cup almond slices , toasted
- 1 container baby spinach
- 1 Tablespoon balsamic vinegar
- 4 Tablespoons olive oil
Cook couscous according to package directions. Whisk together dressing ingredients. Toss dressing with chopped ingredients, couscous and spinach.