Sweet and Savoury Couscous Dried Fruit Confetti Salad Serves 6 to 8
Total Cooking Time: 30 minutes
1 (5.8-ounce) box instant couscous (I prefer whole wheat)
1 small sweet onion, medium dice 3/4 cup sweetened dried cranberries
1/4 cup dried figs, very finely diced
1/4 cup dried apricots, very finely diced
1/3 cup acorn squash, very finely diced
1 tsp fragrantly spiced curry powder, Malaysian if you can find it (any curry will work)
¼ tsp cinnamon
3/4 cup pumpkin seeds, lightly toasted 3 to 4 scallions, trimmed and thinly sliced on an angle 2 tablespoons chopped fresh Italian parsley leaves
Grey sea salt (or Course Kosher salt)
Freshly ground peppercorns
Prepare the couscous as per the package directions.
Fluff up the couscous with a fork.
Fry onion until translucent and slightly browned.
Add squash and cook through until soft, then add dried cranberries, dried apricots and dried figs. Season with curry, cinnamon and grey sea salt and pepper to taste.
Stir the onion dried fruit mixture into the prepared couscous.
Add the pumpkins seeds, parsley, and scallions.
Dress the salad with the wild berry dressing.
Check the seasonings just before you serve the salad.
Add salt and pepper, to taste.
Note: To toast the pumpkin seeds, take a nonstick fry pan on medium heat and brown until lightly golden.
Wild Berry Dressing
1/3-cup extra-virgin olive oil 1-cup wild blueberry juice (any pure berry juice or blend may be used) 4 tablespoons fresh lemon juice Rind of half a lemon, finely grated 1 tbsp honey 2 tsp grainy Dijon mustard 1/2 tsp allspice (or to taste)
To the olive oil, add the next 6 ingredients and whisk together.
Use with the Dried Fruit Confetti Couscous recipe.