Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint.

Add remaining ingredients and let flavors blend for 30 minutes before serving.


1 qt. chicken stock
3 cups instant couscous
2 cups California seedless fresh grapes
1 cup pine nuts or slivered almonds
1 cup dried apricots, sliced
1 cup green onions, sliced
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1 cup olive oil
1 cup lemon juice


12 servings

Serving Suggestions

Serve this versatile salad as a side dish to grilled lamb skewers, roasted chicken or sandwiches. It is also an excellent deli item or light entree. Both the flavors and textures have a good shelf life.

Nutritional Information

Calories 478; Protein 9g; Fat 26g; Calories from fat 48%; Carbohydrate 53g; Cholesterol .3mg; Dietary Fiber 5g; Sodium 609mg.