Is couscous salad with apricots vegan and how healthy is it?

Yes, the salad is completely vegan and uses no animal products at all. The apricots provide provitamin A and vitamin C, the pistachios add healthy fats and plant protein, and the fresh herbs bring extra vitamins. Together with the filling couscous it makes a light, nutrient-rich summer side.

Can I make the couscous salad ahead and how long does it keep?

Yes, it is perfect to prepare in advance – it actually tastes better after resting for 1–2 hours and works well made a day ahead. Covered, it keeps for 2–3 days in the fridge. Just season it again with lime juice, oil, salt and pepper before serving, as the couscous soaks up the flavors.

Is the salad gluten-free – what can I use instead of couscous?

Classic couscous is made from durum wheat, so it is not gluten-free. For a gluten-free version, simply swap the couscous for cooked quinoa or millet – the salad stays just as fresh and gets a lovely texture.

What can I use instead of barberries and pistachios?

If you can't find barberries, dried cranberries work well; they are similarly fruity and tart. Instead of pistachios you can use toasted almonds, pine nuts or sunflower seeds. And if you don't like cilantro, use more parsley or mint instead.

What goes well with couscous salad with apricots?

The salad is the perfect side for a barbecue and travels beautifully to a picnic or the office. It pairs wonderfully with falafel, hummus, grilled vegetables or tofu skewers, and looks great on a summer buffet too.

Couscous Salad with Apricots – Vegan & Quick

Hello lovelies, I'm back with a new recipe – a delicious couscous salad with apricots, pistachios, lots of fresh mint and barberries. The salad tastes wonderfully fresh and is the perfect side for a barbecue evening, or great to take along on a picnic. It's quick to make and easy to prepare ahead, but it should be given a little time to soak up the flavors so everything comes together.

Right now the most delicious local apricots are in season, and you've got to make the most of that. While the kids love peaches best, I have to say the apricot is one of my favorites among the stone fruits. Apricots don't just taste delicious, they're also very healthy. They contain plenty of provitamin A (carotene), as well as vitamins B1, B2 and C and minerals like potassium, calcium and phosphorus.

Combined with the nutty couscous, the sweet apricots, the fresh herbs and the pistachios, this salad is a real summer dream – and a lovely change from the usual salads, too.

Couscous salad with apricots from above with tomatoes, mint and wooden spoon, plated

Portion of couscous salad with apricots in a white bowl with lime and fork, served

Here's how easy it comes together: pour hot water over the couscous and let it swell for about 10 minutes (or prepare it according to the packet instructions). Meanwhile, dice the apricots and tomatoes and finely chop the herbs – a generous bunch is more than welcome. Toss everything in a bowl with olive oil, lime juice, ras el hanout, salt and pepper, then let the salad rest for 1–2 hours. Finally, fold in the barberries and pistachios and serve it cold.

You can of course adjust the amount of herbs, and which ones you use, to your own taste. If you don't like cilantro, use parsley instead, for example. And if you can't find barberries, you can use cranberries too. You'll usually find barberries in health food stores; they're used above all in Iranian cooking and are tart and very tasty. They also have some health benefits – with around 25 mg of vitamin C per 100 g they give the immune system a boost, and the natural red pigments that barberries are rich in protect the body's cells from free radicals and other harmful influences.

Couscous salad with apricots, lime and mint in a bowl, close-up

I hope I've inspired you to try a slightly different kind of salad. Especially since our trip to Morocco, I've been a big couscous fan and love how versatile it is. And the kids really enjoyed the salad too! If you're after more fresh summer ideas, be sure to try my fruity tomato peach salad or the refreshing vegan watermelon feta salad for your next barbecue. And if you have a few apricots left over afterwards, they turn into my apricot crumble with 5 ingredients in no time. I look forward to your feedback!

Couscous Salad with Apricots

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