Prep 10 mins
Cook 10 mins
North African version of couscous salad. Posted for ZWT6.
- 1 cup couscous
- boiling water
- 1 tablespoon olive oil
- 2 teaspoons sherry wine vinegar
- 1⁄2 teaspoon harissa
- 1 teaspoon lemon juice
- 1 cup dried apricot, diced
- 2 -3 cups pomegranate seeds (from 1 pomegranate)
- 1 green pepper, diced
- Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
- Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
- Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover and let sit another few minutes.
- Add green pepper and pomegranate seeds.
Loved this. It tasted as beautifully as it looked. The harissa gave it a nice spark cooled down by the bursts of sweet/sour from the pomegranate. Delicious. Thanks.
When pomegranate is in season (or when I can get the pomegranate seeds at Trader Joes!), I will make put this into the cooking rotation. I loved the combination of apricots and pomegranate! I also enjoyed the zing of spice that the harissa offered. ~Made for Zee Zesties on the ZWT6~
This is a very nice salad, and it would go with almost anything so pretty like jewels on a plate. I had mine with fish, just plain fish, so as to taste the salad, and it had a very nice picante flavour, not to hot. I guessed that the apricots, should be added at the same time as the peppers and pomegranate. Thank you for posting. Made for ZWT#6 2010.