4 cups rich canned vegetable broth (should be flavored with some salt already)
3 1/2 cups (Israeli) pearl couscous
(use French if unavailable)
Dressing:
7 tablespoons extra-virgin olive oil
5 tablespoons freshly squeezed
lemon juice
1 tablespoon honey
2 cloves garlic, minced
¼ teaspoon salt
1/8 to ¼ teaspoon freshly ground
black pepper
2 teaspoons dried mint leaves, ground between palms of hands to make a powder
Salad:
¾ cup coarsely chopped basil leaves
10 regular sized dates, diced
10 black Mission figs, diced
12 Turkish apricots, diced
½ cup pine nuts, toasted for about 5 minutes in a small skillet
1. Bring broth to a boil over a high heat, in a 3-quart heavy saucepan. Stir in couscous. Lower heat and simmer uncovered, 8 to 10 minutes or until couscous pearls are tender, yet still firm. Cover saucepan and remove from heat. Let stand 10 minutes. Meanwhile prepare the dressing.
2. In a small bowl whisk together all of the dressing ingredients for the couscous. Set aside.
3. Spread cooked couscous in 1 layer on a baking sheet to cool for 15 minutes.
4. Transfer cooled couscous to a large mixing bowl and add the chopped basil leaves, dates, figs, apricots, and toasted pine nuts. Toss by using your hands, breaking up the couscous lumps that stick together.
5. Pour in the prepared dressing. Toss well with a spoon to coat.
6. Allow salad to remain at room temperature for half an hour to allow flavors to set in. Adjust seasonings with salt and pepper to taste before serving on a large platter or in a serving bowl.
Yield: Serves 6 to 8 (Makes 8 Cups)
