Food & Cooking Recipes Ingredients Pasta and Grains Couscous Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 7, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 Israeli couscous is the base of this salad, but smaller, fine-grained Moroccan couscous works, too. Ingredients ½ cup whole blanched almonds 1 ½ cups Israeli couscous 2 ¼ cups water or chicken stock 2 ¼ tablespoons extra-virgin olive oil 1 onion, finely chopped 1 garlic clove, minced 1 tablespoon Spice Mixture for Couscous Salad ½ cup dried apricots, cut into ⅓-inch dice ½ cup Kalamata olives, pitted and quartered Coarse salt and freshly ground pepper 1 ½ cups packed julienned arugula, plus leaves for garnish Directions Preheat oven to 375 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in the oven until light brown and fragrant, stirring occasionally, about 10 minutes. Remove from oven; let cool. Place a medium saucepan over medium-high heat. Add the couscous, stirring occasionally until deep golden brown and fragrant, 3 to 4 minutes. Reduce heat to medium-low; add 1 3/4 cups water or stock all at once. Cover, and let grains steam until tender, about 5 minutes. Remove from heat; keep covered. In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic; saute until soft, about 4 minutes. Stir in spice mixture, apricots, and the remaining 1/2 cup water or stock. Reduce heat to a simmer; continue cooking until most of the liquid has evaporated, about 3 minutes. Stir in olives and toasted almonds; remove from heat. Fluff couscous with a fork, and add onion mixture. Season with salt and pepper. Add julienned arugula, and drizzle with remaining 1 1/2 tablespoons oil; toss well to combine. Transfer to a serving bowl. Serve warm or at room temperature, garnished with arugula leaves. Rate it Print