Colorful Couscous Salad (and it's gluten-free!)

Couscous

Course Salads

Ingredients in this Recipe

1 1/2 tablespoon cider vinegar
1 cup chicken stock
1 large onion, thinly sliced
1 tablespoon balsamic vinegar
1/2 cup cooked chick peas, drained (canned is fine)
1/2 cup dried apricots, chopped
1/2 cup Lundberg roasted brown rice couscous
1/4 cup dried prunes, chopped
1/4 cup pine nuts, toasted
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
2 teaspoons agave nectar
2 3 tablespoons lemon juice, freshly squeezed
freshly ground pepper
kosher salt

Recipe Preparation

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