2 1/2 cups water
2 cups pearl (Israeli) couscous
1/2 cup each: diced red bell pepper and Sunsweet® Plum Amazins™
1/3 cup minced red onion
1/4 cup Sunsweet® Mediterranean Apricots, diced
2 tbsp each: chopped fresh mint and parsley
1/4 cup pine nuts, toasted
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1 tbsp sugar
1 tsp garlic salt
Freshly ground pepper to taste
Stir together water and couscous in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for 8 to 10 minutes, stirring occasionally. Remove from heat and fluff with a fork. Let cool, stirring occasionally, then stir in dried fruits, bell pepper, onion, and herbs. Whisk together all dressing ingredients in a small bowl and pour over salad. Toss well to coat, then refrigerate for at least 1 hour. Sprinkle with pine nuts just before serving.
Recipe tip: Salad may be made 2 days before serving. Add herbs and pine nuts just before serving.