Grilled Apricot Couscous Salad

Let's make the most out of apricot season and make the best grilled apricot couscous salad! The chili jam vinaigrette alone will make you swoon over this vibrant dish!

Ingredients

• Fresno chilies: Have a moderate spice level with fruity undertones that flavor the chili jam vinaigrette.
• Apple cider vinegar: This serves as the acidic component that balances the sweetness of the honey and apricots in the vinaigrette.
• Pearl couscous: Its larger, chewy pearls hold up well against the other ingredients and absorb the vinaigrette beautifully. Unlike regular couscous, pearl couscous maintains its shape and bite, making it ideal for salads.
• Apricots: Grilling intensifies their natural sweetness and adds smoky depth while creating caramelized edges.
• Pistachios: Add a crunchy texture and contribute a rich, nutty flavor.

Substitutions and variations:

• Couscous: You can substitute the couscous with another pasta or grain, such as quinoa, barley, or farro.
• Protein: Feel free to add protein to bulk up the salad, including roasted chicken, salmon, or seared shrimp.
• Vegetables: You can add extra vegetables, such as snap peas, roasted tomatoes, or roasted bell peppers.
• Toppings: Crumbled feta or goat cheese, sliced olives, pickled onions, or crispy shallots would be great toppings for this salad.

Recipe

Print Recipe

Grilled Apricot Couscous Salad

Total Time45 minutes mins

Course: Main Course, Salad

Cuisine: American

Keyword: vegetarian

Servings: 4 as a side, 2 as a main

Author: Christine Ma

Ingredients

Chili jam vinaigrette

• 1 red bell pepper chopped
• ¼ medium red onion diced
• 1 garlic clove minced
• 2 fresno chilies diced, seeds removed
• ¼ cup honey
• ¼ cup apple cider vinegar
• 6 tablespoons olive oil
• salt and pepper

Salad ingredients

• 1 cup pearl couscous dried
• 4 apricots fresh
• 2 tablespoons olive oil
• 2 cups arugula
• ¼ cup pistachios chopped
• ¼ cup parsley chopped
• ¼ cup scallions chopped
• 2 tablespoons mint chopped
• 1 tablespoon lemon juice
• salt and pepper

Instructions

• Make the chili jam vinaigrette. Combine the bell pepper, red onion, garlic, fresno, honey, and apple cider vinegar in a medium sauce pot. Cover the pot and bring to a boil over medium heat. Reduce the heat to low and continue to simmer until the vegetables are softened, about 5 minutes. Remove the lid and continue to simmer until almost all of the liquid has evaporated, about 5-7 minutes. Remove from heat and puree the mixture in a blender until smooth. Let cool.
• Whisk together the jam with 6 tablespoons of olive oil until well combined. Season the chili jam vinaigrette with salt and pepper. Set aside.
• Meanwhile, prepare the remaining salad ingredients. Add 1 ½ cups water to medium pot and bring it to a boil over high heat. Add the couscous and bring it back to a boil. Cover the pot, and reduce the heat to low. Continue to cook until the couscous is tender, about 15 minutes. Remove from heat and fluff the couscous with a fork. Let cool.
• Preheat grill to high heat. Cut the apricots in half and remove the pit. Cut each half into 3 wedges for a total of 6 wedges per apricot. Gently toss the apricot slices with 2 tablespoons of olive oil and grill until charred on both sides. Remove from heat and set aside.
• Toss the couscous with enough of the vinaigrette to season thoroughly, you won't need all of it. Add the remaining ingredients including the apricots, arugula, parsley, scallions, mint, lemon juice, pistachios, salt, and pepper, tossing to combine. Drizzle extra vinaigrette if desired and serve.

Notes

You can prepare the vinaigrette up to 5 days in advance.

Step-by-step instructions

Step 1: Make vinaigrette

Since apricots tend not to be as sweet or as strongly flavored as stone fruits, I wanted to incorporate a flavor-packed dressing into this salad. What can be better than a homemade chili jam vinaigrette that's a little sweet and spicy?

To make the dressing, first, make the jam. Chop all the vegetables, including the bell pepper, red onion, and Fresno. Then, simmer them all together with honey and apple cider vinegar.

If you want a spicier jam, keep the Fresno seeds.

Cover the pot for the first five minutes to allow the vegetables to soften. Remove the lid and cook the jam until almost all the liquid has evaporated. Then, blend everything until it's smooth. Let the jam cool before whisking it with olive oil, salt, and pepper.

You can also make the vinaigrette up to a week in advance.

Step 2: Grill apricots

Now it's time to prepare the actual salad. Cut semi-firm apricots into wedges and gently toss them with olive oil.

You don't want the apricots to be too soft or they'll fall apart while cooking.

Heat a grill or grill pan to high and sear the apricots until charred. I like to use a grill pan when I grill smaller items so that they don't accidentally fall through the cracks.

At the same time, cook the couscous until tender. If you want to be extra fancy, you can throw a pat of butter into the water or cook the couscous in vegetable or chicken stock.

Step 3: Assemble salad

Combine the cooked couscous with some of the chili jam vinaigrette and toss it with the remaining salad ingredients, including the fresh herbs, arugula, pistachios, and apricots.

One look at this grilled apricot couscous salad and I knew it was going to be a good one. Heck, one taste of the vinaigrette and I knew. Call me crazy, but grilled apricots are just darn delicious!

Make-ahead and storage

• Make-ahead: The chili jam vinaigrette can be made up to 5 days ahead and stored in the refrigerator. The couscous can be cooked and cooled earlier in the day. However, add the arugula and fresh herbs just before serving to prevent wilting.
• Store: The salad will keep in the refrigerator for 2-3 days, though the arugula may wilt. Store any extra vinaigrette separately and add fresh greens when serving leftovers.

Frequently asked questions

More summer salad recipes

Looking for more summer salad ideas? Try these: