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Pearl Couscous Salad with Dried Fruit and Chermoula

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Pearl Couscous Salad with Dried Fruit and Chermoula

A satisfying hearty couscous salad that can be served warm or cold.  We like it best slightly warm but if you are preparing it ahead of time for next day's lunch or for a gathering, you can serve it cold and it is just as good.   


1.5 cups pearl couscous
1.5 cups water or stock (we used water but stock can be used as well)
3/4 cup Wozz! North African Chermoula Sauce and Dressing (for the boiling liquid) + 2 Tablespoons for extra drizzling at the end if desired. ***
2.5 oz dried dates (about 8 roughly chopped) 
2.5 oz dried apricots (about 10 roughly chopped)
1/2 Red Onion small diced
1/2 tomato small diced
1 bunch of cilantro (roughly chopped - finely chop the stems and rough chop the leaves).
Ground Sumac for garnish (if desired)


In a saucepan on stovetop, add water, good pinch of salt, Wozz! North African Chermoula and dried chopped fruits and let it come to a boil.

Once your water starts to boil, add your pearl couscous and simmer on low heat for 8-10 minutes. 

Once all the liquid is absorbed and your couscous is cooked, while it is still hot, add your diced tomato and onion, fold it through and leave it covered and let sit for 2 minutes. 

Fold through your cilantro.  Add a little extra drizzle of Wozz! North African Chermoula. Season with salt and pepper if desired.  Serve.


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