Israeli Couscous Salad With Apricot and Cucumber

A simple Israeli couscous salad with dried apricot, cucumber, and fresh mint. Vegan and perfect for packed lunches.

2 cups Israeli couscous (pearl couscous)
2-1/4 cups water
1 cup chopped dried apricots
1 cup chopped English cucumber (hothouse cucumber)
1/4 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 teaspoons white wine vinegar
small handful of fresh mint leaves
additional sea salt to taste

View the full recipe at Spill the Greens →