Couscous Apricot Salad

2 cups B & R Farms Dried Apricots, diced

¼ cup Mint

2 tbsp Shallots

2 tsp Dijon mustard

2 tbsp Golden balsamic vinegar

1 tsp Honey

2 cups Israeli or pearl couscous

1 tsp Kosher salt and freshly ground black pepper

1/3 cup Olive oil, extra virgin

¾ cup Pistachios

Instructions

Cook the couscous according to the package directions. Fluff the couscous and add it to a large bowl with the chopped dried apricots, pistachios and mint. To a small mason jar, add the olive oil, shallots, Dijon mustard, balsamic vinegar, honey, and a few pinches of kosher salt and freshly ground black pepper. Shake the dressing well and add more honey and salt and pepper to taste. Pour over the couscous mixture, and stir to combine. The salad can be eaten warm or cold. If cold, allow 1-2 hours up to overnight in the refrigerator for the flavors to meld.