This is a bright, fresh tasting salad that is perfect all year round. The couscous, chickpeas and cashews make it substantial enough for dinner all on it’s own – just pair with toasted sourdough bread to make it a meal. This recipe calls for dried apricots – be sure to check that they are unsweetened for the best results. Couscous can be prepared just fine with water, but I find it is more flavorful if you can substitute veggie broth for water when cooking it.

Note, this recipe is a delicious vegan recipe, however vegetarians who consume cheese may sprinkle Asiago on top at the end, if desired.

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