Boil the water with 2 tsp 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.
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.
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