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Rice Salad

Rice Salad recipe image
This vibrant salad combines fluffy couscous with sweet dried apricots, tart currants, and crunchy pecans for a delightful mix of textures. The dish is tossed in a flavorful curried apricot vinaigrette that adds warmth and depth, balancing the natural sweetness of the fruit. Perfect for lunch, picnics, or as a colorful side dish, it&# 226;ÂÂs easy to prepare with pantry staples. The recipe comes together quickly, making it ideal for weeknight meals or potlucks where you need something fresh and satisfying without hours of prep.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 628.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant salad combines fluffy couscous with sweet dried apricots, tart currants, and crunchy pecans for a delightful mix of textures. The dish is tossed in a flavorful curried apricot vinaigrette that adds warmth and depth, balancing the natural sweetness of the fruit. Perfect for lunch, picnics, or as a colorful side dish, it&# 226;ÂÂs easy to prepare with pantry staples. The recipe comes together quickly, making it ideal for weeknight meals or potlucks where you need something fresh and satisfying without hours of prep.
Ingredients
  • 2 cups water
  • 2 cups couscous
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup scallions, chopped
  • 1/2 cup dried apricots, julienned
  • 1/2 cup dried currants
  • 1/2 cup roasted pecans
  • 1 cup Curried Apricot Vinaigrette
  • 1/4 cup rice vinegar
  • 1/2 tablespoon sweet curry powder
Directions
  1. 1
    Bring 2 cups of water to a boil in a saucepan.
  2. 2
    Add the couscous and salt to the boiling water.
  3. 3
    Stir to combine, remove from heat, and let stand covered for 5 minutes.
  4. 4
    Fluff the couscous with a fork and transfer to a large bowl.
  5. 5
    Stir in 1 tablespoon of olive oil and let cool completely, stirring occasionally.
  6. 6
    Julienne the dried apricots.
  7. 7
    Add the scallions, currants, pecans, and julienned apricots to the cooled couscous.
  8. 8
    Pour the Curried Apricot Vinaigrette over the salad and toss gently to combine.
  9. 9
    Taste and add more vinaigrette if desired, then serve.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 628.6kcal
% Daily Value *
Total Fat 33.7g52%
Saturated Fat 6.7g34%
Cholesterol 11.8mg4%
Sodium 97594.3mg4067%
Total Carbohydrate 73.7g25%
Dietary Fiber 8.8g36%
Sugars 13.1g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the Curried Apricot Vinaigrette: Whisk together rice vinegar, sweet curry powder, and additional olive oil or ingredients as preferred to make 1 cup of dressing.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb more dressing over time, so add extra vinaigrette before serving if needed.

Substitutions: Use quinoa or bulgur instead of couscous for a different grain texture. Swap pecans for walnuts or almonds if preferred.

Keywords: salad, couscous, apricots, currants, pecans, vinaigrette, curry, american, vegan, side dish, lunch, picnic, fruit salad, grain salad, scallions, olive oil, rice vinegar, healthy, easy, quick
Read it online: https://www.chefs-mate.com/recipe/rice-salad-17/