Adrienne Gajownik


Apricot arugula couscous

Kale, red choy, swiss chard, arugula, lettuces, collard greens, and spinach are growing like crazy at our CSA. Beets and carrots are getting larger each week, and it's almost time to dig up the sweet potatoes. My diet is slowly changing as a result of the cooler temperatures, as I've been cooking soup on the weekends and making warming dishes for dinner. 
I picked this arugula earlier today and decided to make a salad with it. Israeli couscous makes this salad filling, but still light. Dressed in an orange vinaigrette with hints of coriander and allspice, it pairs great with the apricots and almonds. 
A perfect salad to pack for lunch or to enjoy with a bowl of soup for dinner.

Apricot Arugula Couscous
1/2 c uncooked Israeli couscous
2 tbsp orange juice
1 tsp orange zest
1 tsp balsamic vinegar
2 tbsp olive oil
1/4 tsp ground coriander
1/8 tsp ground allspice
1/8 tsp cayenne
1/4 tsp sea salt
1/4 tsp cracked pepper
half a red onion, diced
3 tbsp toasted almonds, chopped
1 celery stalk, diced
6 dried apricots, diced
1/2 c parsley, chopped
1/2 c arugula, roughly chopped

Add couscous and a tablespoon of olive oil to a saute pan over low heat. Cook for five minutes or until the couscous starts to darken. Add 3/4 c boiling water to the couscous. Stir and cover. Simmer for 10 minutes.

Mix the next ten ingredients into a smaller bowl or mason jar, and set aside. Set aside while the couscous is cooking.

Add the remaining ingredients into a bowl. When the couscous is finished, add it to the bowl. Pour the dressing over, toss well, and enjoy!