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North by Northwest Couscous Salad with Chickpeas

August 28, 2016 by Emily Brees 9 Comments - This post may contain affiliate links.

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North by Northwest Couscous Salad is light and fresh with pearl couscous, chickpeas, fresh apricots, sweet currants and toasty hazelnuts.  The dressing is a subtle lemon and olive oil base and the dish keeps really well for many days worth of happy lunches.

North by Northwest Couscous Salad

My birthday was this past week and I had the day off.

For breakfast we went to our favorite coffee house, but for lunch I was on my own. After some careful consideration about what I wanted to make myself, I decided on a light and fresh couscous salad topped with my all-time favorite nut – the hazelnut. And yes, I did have a hazelnut coffee at the coffee house! 🙂

For some reason I always save hazelnut recipes for the holidays. A favorite family Christmas cookie recipe are these chocolate hazelnut biscotti and last Thanksgiving these brussels sprouts with ricotta and hazelnuts were part of the Thanksgiving roasted vegetable spread.

North by Northwest Couscous Salad on plate

It was about time to make a lighter, summer salad with hazelnuts. This recipe came about after a trip to Seattle last summer, about this same time, for my cousin’s wedding.

Wait…I’ll pause here to divert from food and share a wedding photo. Everyone loves wedding photos! She looked so pretty!
danielle, the bride

Back to the couscous salad…

I spent some time in the airport waiting for my husband’s flight to land (he was at a conference + met me there) which meant I was going to enjoy an airport lunch.

SeaTac did not disappoint. I had a great couscous salad for lunch! I scribbled down notes to recreate it at home, stashed the notes in my stack of papers and a year later FINALLY decided to make it!

So here you have it, North by Northwest Couscous Salad and Happy 1 year Anniversary to Danielle and Brian!
North by Northwest Couscous Salad on spoon

Mix and match seasonal fruit and you can make this vegan couscous salad all year long.

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5 from 1 vote
Print
Couscous Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
This versatile salad is a great base for swapping ingredients. Use any nut, use carrot greens instead of parsley or perhaps plums instead of apricots. This salad is your creative palate!
Course: Salad, Side Dish
Cuisine: American
Keyword: pasta salad
Servings: 4 -6
Calories: 430 kcal
Author: Oat&Sesame
Ingredients
Lemon Dressing
  • 1/2 tsp lemon zest
  • 2 Tbs fresh squeezed lemon juice
  • 1 tsp sugar
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • freshly ground black pepper
Salad
  • 3 Tbs olive oil
  • 1 cup tricolor couscous
  • 1/4 tsp kosher salt
  • 1 cup fresh apricots chopped (you could use apples, plums, or even dried apricots)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 4 Tbs currants or raisins
  • 1 can -15oz garbanzo beans
  • 1 cup whole hazelnuts toasted and chopped
  • 1/3 cup diced red onion
  • 1/2 cup chopped parsley loosely packed
Instructions
Dressing
  1. Whisk the lemon zest, lemon juice, sugar, mustard and salt in a small bowl.
  2. Slowly add the olive oil, whisking as you go, until emulsified.
    *This can be made ahead of time.
Salad
  1. Prepare the couscous according to package instructions. (I used Bob's Red Mill - 1 cup couscous, 1.25 cup boiling water, 1/4 tsp salt, 10 minute covered simmer + 4 min off heat, then fluff)
  2. Toast and chop the hazelnuts. Approx. 10 min @ 350F.
  3. Mix all the ingredients in a large bowl, toss with couscous and dressing. Serve!
Notes

This is a lightly dressed salad. Which means it will transport well and hold in the fridge for an easy to pack lunch. Some may want to double the dressing to give it a stronger punch - I prefer it this way - a light subtle lemony flavor.

Nutrition Facts
Couscous Salad
Amount Per Serving (1 g)
Calories 430
* Percent Daily Values are based on a 2000 calorie diet.

North by Northwest Couscous Salad overhead


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North by Northwest Couscous Salad was inspired by a trip to Seattle. Chickpeas, hazelnuts, apricots and bright lemon dressing mix to create a light and fresh dish. | #VEGETARIAN | #VEGAN | #COUSCOUS | #SALAD | #Recipes at OatandSesame.com

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Reader Interactions

Comments

  1. MeCooks

    September 9, 2016 at 4:35 am

    This is a great recipe, worth trying at home 🙂

    Please visit my site to check my cooking ideas 🙂

    http://www.mecooks.com/en/

    Reply
    • Emily

      September 9, 2016 at 7:58 am

      Thanks! Glad you enjoyed this!

      Reply
  2. Becca @ Amuse Your Bouche

    March 8, 2017 at 8:50 am

    I love giant couscous! Definitely something I need to use more often. Looks like there are plenty of yummy bits in this salad 🙂 Also, I’m glad I’m not the only one who has a million recipes to make and takes forever to get around to it!!

    Reply
    • Emily

      March 8, 2017 at 9:21 am

      Ha! I am relieved to know you suffer from the same affliction – maybe we’re recipe hoarders!

      Reply
  3. Pretty

    March 8, 2017 at 1:00 pm

    This looks like a lovely healthy salad, your photo’s are lovely too!

    Reply
    • Emily

      March 8, 2017 at 2:46 pm

      Thank you!

      Reply
  4. Yeukai

    March 9, 2017 at 6:05 am

    This looks beautifully delicious and flavourful Emily.

    Reply
  5. Danielle

    February 1, 2018 at 9:23 pm

    Looks delicious! Can’t wait to try it!!!

    Reply
    • Emily

      February 1, 2018 at 9:29 pm

      Thanks Danielle!

      Reply

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I'm Emily - a home cook, gardener and recipe creator located in Flagstaff, AZ.

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