Nutty Couscous Salad with Dried Apricots

This versatile couscous salad is made within 20 minutes with just 10-ingredients: whole wheat couscous, nuts, dried abricots, chickpeas and coconut flakes.

It’s also gluten free, vegan and super nutritious.

I love it as a side dish but it’s also great as a snack.

You can even add a little bit of olive oil and sprinkle with some sea salt.

And if you want to have a real treat, drizzle some honey on top.


Couscous Salad

Couscous Salad


250 grams (9 oz) whole wheat couscous

2 tablespoons sunflower seeds

3 tablespoons chopped almonds

1/2 cup dried chopped apricots

1/4 cup raisins

1/4 cup shredded unsweetened coconut

1/2 cup cooked chickpeas

1/2 cup fresh parsley, chopped

1/3 cup extra virgin olive oil

1/4 teaspoon cumin

Salt & pepper



Cook the couscous according to package directions. Drain well and set aside.

In a large bowl, toss together the couscous, sunflower seeds, almonds, dried apricots, raisins, coconut and chickpeas.

Add the olive oil, cumin, salt and pepper. Mix well.

Serve immediately or refrigerate up to 2 days



A healthy and filling salad that tastes amazing. It’s simple to prepare and makes an ideal lunchbox meal.

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