Peach, Apricot and Pistachio Couscous

July 9, 2012


And we’re back!  That was a long break, huh? And a hot one. I thought I my skin was going to melt right off the bone on more than a few occasions last week. Whew!

So a cool salad recipe sounds right for now. This is one that my friend Lauren made for last month’s book club. It was really tasty and perfect for a summer crowd.

The book we read was excellent as well. The Forgotten Garden was a fast-paced mystery of sorts. Definitely one to add to your summer reading list.


Ingredients: (makes 4 to 6 servings)

Adapted from Real Simple

2 sliced peaches (or nectarines)
3 sliced apricots
1 can chickpeas, drained and rinsed
1 shallot, minced
1 1/2 cups dried couscous
5 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
1 cup fresh parsley, chopped
1/2 cup salted pistachios (shelled)
1/2 cup pine nuts (or slivered almonds) (optional)
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon cinnamon

Directions: Cook the couscous according to package instructions.

In a large mixing bowl add the fruit, spices, chickpeas, couscous, nuts, shallot, and parsley.


Add in the balsamic vinegar and olive oil and give it a good stir to combine.


Serve at room temperature or slightly chilled. Garnish with additional parsley if desired.


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Other posts you may enjoy:

  1. Orange Israeli Couscous with Mache and White Beans
  2. Peach, Mozzarella and Basil Salad
  3. Peach and Melon Soup
  4. Peach and Blueberry Coffee Cake
  5. Honey-Balsamic Vinegarette


Amberly July 11, 2012 at 9:12 pm

Wow what an unusual dish! (To me at least!) Definitely saving this one – it looks so flavorful and healthy! Sounds like you belong to a book club that knows good food :)

Homer July 10, 2012 at 8:29 am

This dish looks very refreshing. When the heatwave returns, I will definitely be making it!

Jen @ Keepitsimplefoods July 10, 2012 at 10:43 am

Thanks, Homer! :)

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