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So this was the situation. It was a Friday night and I was invited to dinner and movie night at a friend's house. Only I didn't know what I was bringing over and I was supposed to be there in a few hours. So what to bring? I remembered this fantastic mint and apricot salad I made awhile back and decided on that. This recipe not only travels well but is a flavorful crowd pleaser. Here is how to whip together this salad in about 20-30 minutes.

First off, lets talk about this pretty Israeli cous cous. I have been using it more and more in these types of salads because it mixes well with ingredients to become the perfect side dish (hot or cold)

Here are the recipe superstars: mint and apricot. I love how fragrant mint is and the apricot adds color and sweetness to the mix.

Put 2 cups of cous cous in 2 1/2 cups of boiling water. Turn it down to a simmer for 7-10 minutes.

 While the cous cous cooks, slice up 2 tablespoons of green onions and add to a large mixing bowl. A note that I want to add is when I first made this it turned out a little too onion-ey for my liking. I have adjusted the measurements so it isn't as strong but if you like it more onion-ey add the 1/4 cup that the original recipe called for.

Add 2 tablespoons of a finely chopped shallot. Also, see note above.

 Mmmm. Beautiful mint. Remove the leaves from the mint. Take about 20-30 leaves and julienne them.

Remove the seeds of a jalapeño and mince into very small pieces. Measure out 1/2 tsp.  Adjust depending on how spicy you want it.

Lemon and mint make such a pretty combination. Check on your cous cous to make sure it is cooking alright.

Slice 6-10 dried apricots into quarters. Add to the large bowl. Here are all of our ingredients. Pretty colors.

 Next, squeeze the juice of one lemon over the ingredients.

 Add 2-3 tbsp of olive oil, salt and pepper.

Toss in the cooked cous cous. Look how beautifully that came together!

 All of those flavors mixed together.

 Serve at room temperature. Or if you have leftovers, its good cold too.

Original recipe from Happy Yolks