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    Home >> Recipes >> Side Dishes

    Couscous Salad with Dates, Nuts and Apricots

    Modified: Jul 23, 2025 · Published: Jul 6, 2023 by Analida · • Word count:1085 words. • About 6 minutes to read this article. • This post may contain affiliate links ·

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    ↓ Jump to Recipe
    How about a nice cool summer salad! Try an Anatolian Turkish style couscous salad with dates, apricots and pistachios. Serve cold and top with some yogurt. A nice combination of sweet and savory. | ethnicspoon.com

    This Turkish style couscous salad has a great contrast of flavors and textures. It is an awesome side dish to take to a picnic, or dinner party.

    a plate of Turkish couscous salad with a spoon and a stack of plates around the dish
    Jump to:
    • A Twist on Tradition
    • History of Dates
    • What is couscous?
    • Step by step photos to make couscous salad
    • Other salad recipes from around the world
    • Frequently Asked Questions
    • 📖 Recipe

    A Twist on Tradition

    Couscous salad with dates, nuts, and apricots is a slight twist on a typical Turkish dish from the region of Anatolia(a large region of Turkey). The traditional dish uses bulgur wheat, but I felt compelled to improvise when I opened my cupboard and gasp, no bulgur, but plenty of couscous!

    Although it's not 100% authentic, it does retain the cultural heritage of the dish. A sweet savory combo that goes well with just about anything. Dates give this couscous salad recipe an interesting taste. Dates lend a sweet note to savory and sweet dishes alike in North African, Turkish, and Middle Eastern countries. I love dates, they are so good for you and taste good too. Last year one of our Fulbright students from Morocco shared an interesting aspect of her culture with me: "In Morocco, it is customary to offer a guest dates and tea upon arrival." This custom has its origins in the country's nomadic past.

    a plate of cous cous salad with carrots, dates, and greens with a stack of plates behind

    History of Dates

    Dates were the first exotic fruit to be known in Europe. In antiquity Aristotle called them daktylos, from the Greek word for fingers. In Roman times they were sold in theaters in gilded paper. Dates are indeed an ancient fruit, and an integral part in the cultural development of nomadic cultures. Why? Well, dates travel very well; thus providing much needed energy in long treks. Dates were sacred to the Sumerians and the Babylonians, and also revered by the Egyptians. You can read more on the history of dates at Food & Nutrition. They were also utilized to make an alcoholic beverage called shekar.

    a white plate with cous cous topped with yogurt and cilantro with a fork and serving dish in the background

    What is couscous?

    Couscous is not the same as pasta but it is close. It is durum wheat that has been crushed and formed into small granules or tiny spheres. Most grocery stores carry the very small granules that have been pre-cooked and dried. This type can be quickly rehydrated in boiling water and is ready in 5 minutes.

    In this couscous salad with dates, nuts and apricots, sweet and savory flavors mix together beautifully as well as texture. Crunchy nuts, and grainy couscous contrast nicely with sweet soft dates and apricots. The creamy yogurt that is served with the dish pairs well with the overall dry nature of the other ingredients and lends the dish a slight tangy touch. It's a great contrast.

    Step by step photos to make couscous salad

    Two photos showing the ingredients to make couscous salad and adding couscous to a pan.
    • Step 1: Gather all your ingredients and have them measured, chopped and ready to go: couscous, water, olive oil, salt, pine nuts, pistachios, shredded carrot, dates, apricots, cilantro and yogurt.
    • Step 2: Boil the water with 2 teaspoon of olive oil and salt in a sauce pan. Once the water is boiling remove from the heat and pour in the couscous and stir a few times. Cover the pan and let sit for about 5 minutes until all the water had been absorbed. Fluff the couscous with a fork and place in serving bowl.
    Photos showing heating the carrots nuts then tossing the couscous salad.
    • Step 3: In a skillet on medium heat add the remaining olive oil. Add the pine nuts, pistachios and carrots. Stir until the carrot begins to soften.
    • Step 4: Pour the carrot mixture over the couscous and add dates, apricots and fresh cilantro. Serve with plain yogurt on top.

    Other salad recipes from around the world

    • Gavurdagi - A traditional Turkish salad made with cucumbers, tomato, parsley and walnuts with a tangy sweet dressing made from pomegranate molasses.
    • Mediterranean parsley salad: A healthy salad of curly parsley, tomato, red onion and feta.
    • Pho Tron: A Vietnamese rice noodle salad with beef, lettuce, mint, basil, sprouts and homemade traditional nuan cham dressing.
    • Tabouleh: A refreshing and nutritious Middle Eastern salad with bulgur wheat.
    • Portakal salatasi: Turkish style orange and onion salad with Kalamata olives and mint.
    • Vietnamese sweet and sour mango salad: This has a nice balance of flavors.

    Frequently Asked Questions

    How long can I store the couscous salad in the refrigerator?

    This will keep nicely in a sealed container for 5 days.

    Can I freeze the couscous salad?

    Yes, you can freeze in an airtight containers for up to 4 months. The texture of the dates, apricots and cilantro will be a lot softer. Freezing the couscous alone would be the best option.

    Serve this dish alongside grilled chicken, lamb kebabs or the protein of your choice. Enjoy! BTW, don't forget to share this recipe with your friends and family.

    📖 Recipe

    Try a Turkish style couscous salad with dates, apricots and pistachios. This is a great summer dish served cold topped with some yogurt. A nice combination of sweet and savory. | ethnicspoon.com

    Couscous Salad with Dates, Nuts and Apricots Recipe

    Turkish style salad with couscous dates, nuts, and apricots is a slight twist on a typical Turkish dish from the region of Anatolia.  Crunchy nuts, and grainy couscous contrast nicely with sweet soft dates and apricots. The creamy yogurt that is served with the dish pairs well with the overall dry nature of the other ingredients and lends the dish a slight tangy touch.
    5 from 1 vote
    Print Pin Rate
    Course: Main dish
    Cuisine: Turkish
    Keyword: Anatolia, cold couscous salad, fast and easy recipe, food history, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6 servings
    Calories: 233kcal
    Author: Analida Braeger

    Ingredients

    • 1 cup couscous
    • 1 ½ cup water
    • 1 ½ tablespoon olive oil
    • ½ teaspoon Kosher salt
    • 1 tablespoon pine nuts
    • 2 tablespoon pistachios shelled
    • 1 carrot shredded
    • ¼ cup dates chopped and pits removed
    • 8 apricots dried, cut into strips
    • 3 tablespoon cilantro chopped
    • 1 cup yogurt plain, vegan yogurt works also

    Instructions

    • Boil the water with 2 teaspoon of olive oil and salt in a sauce pan. Once the water is boiling remove from the heat and pour in the couscous and stir a few times.
    • Cover the pan and let sit for 5-10 minutes until all the water had been absorbed. Fluff the couscous with a fork and place in serving bowl.
    • In a skillet on medium heat add the remaining olive oil. Add the pine nuts, pistachios and carrots. Stir until the carrot begins to soften.
    • Stir until the carrot begins to soften.
    • Pour the carrot mixture over the couscous and add dates, apricots and fresh cilantro. Serve with plain yogurt on top.
    • This dish can be served warm or cold depending on your preference. Add more salt to taste.

    Notes

    Frequently Asked Questions:
    How long can I store the couscous salad in the refrigerator?
    This will keep nicely in a sealed container for 5 days.
    Can I freeze the couscous salad?
    Yes, you can freeze in an airtight containers for up to 4 months. The texture of the dates, apricots and cilantro will be a lot softer. Freezing the couscous alone would be the best option.

    Nutrition

    Calories: 233kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 226mg | Potassium: 340mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2660IU | Vitamin C: 5.6mg | Calcium: 73mg | Iron: 0.8mg

    Originally published June 2016 and updated July 2023.

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    438 shares
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    Comments

    1. Denise Wright says

      June 06, 2016 at 2:55 pm

      I love this combination....fruit and nuts in any salad are a hit with me. I think I'm going to make this tomorrow for my hubby. I think he will love it!

      Reply
      • Analida says

        June 06, 2016 at 6:08 pm

        Hi Denise! I hope our husband likes it.
        Let me know the verdict! 🙂

        Reply
    2. Martin @ The Why Chef says

      June 06, 2016 at 3:44 pm

      I'm a big fan of cous cous and of dates - never thought to put them together, but I can already taste how it would work really well! Can't wait to cook this up!

      Reply
      • Analida says

        June 06, 2016 at 6:07 pm

        Thanks Martin! I think you will like it.

        Reply
    3. Kristen says

      June 06, 2016 at 5:25 pm

      I love this sweet and salty combo--so delightful!

      Reply
      • Analida says

        June 06, 2016 at 6:06 pm

        Thanks Kristen!

        Reply
    4. Caroline says

      June 06, 2016 at 7:54 pm

      I love apricots and nuts in couscous and dates are good in anything! Sounds tasty

      Reply
      • Analida says

        June 07, 2016 at 2:26 pm

        It is super tasty Caroline. If you make it, let me know how you like it.

        Reply
    5. Joy @ Joy Love Food says

      June 07, 2016 at 7:47 am

      I love sweet and savory combinations like this, is sounds wonderful, great for a barbeque!

      Reply
      • Analida says

        June 07, 2016 at 2:25 pm

        Hi Joy! Yes, it goes great with barbecue.

        Reply
    6. Nicole @ Yumsome says

      June 10, 2016 at 12:32 pm

      5 stars
      I love couscous... and y'know what? Even though I used to live in Morocco, it never occurred to me to put dates with it! I'm about to remedy this right now!

      Thank you so much - so glad I found your blog on A Mummy Too's link-up!

      Reply
      • Analida says

        June 12, 2016 at 12:56 pm

        Hi Nicole! Wow, yo used to live in Morocco, how exciting. Morocco is on my bucket list.
        Yes, dates and couscous is awesome! 🙂

        Reply
    7. Sara says

      June 10, 2016 at 12:48 pm

      I love couscous! I will have to try this, it looks so good! Thanks for sharing at Merry Monday! Visiting from http://www.twelveonmain.com. Have a great weekend.

      Reply
      • Analida says

        June 12, 2016 at 12:56 pm

        Hi Sara, thanks for commenting. Try it, I think you will like it.

        Reply
    8. karen says

      July 27, 2016 at 9:20 pm

      That's so gorgeous and sounds delicious! Love the plates too. In fact, I'm coveting them =)

      Reply
      • Analida says

        July 28, 2016 at 11:25 am

        Thanks! 🙂

        Reply
    9. laura@motherwouldknow says

      July 28, 2016 at 8:25 pm

      I love cous cous, especially with nuts, dates and other dried fruits. There is nothing better for a summer salad.

      Reply
      • Analida says

        July 29, 2016 at 9:30 am

        Thanks Laura! I know, it is great for summer. It is so refreshing AND healthy!

        Reply

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    Analida profile pictureI’ve been researching and recreating ethnic recipes for over 20 years. My passion is sharing easy, affordable, and mostly healthy dishes made with fresh ingredients—always sprinkled with a touch of culture and food history...Read more-->

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