Couscous Salad with Garam Masala Vinaigrette

This couscous salad is filled with toasted almonds,
dried cranberries and apricots, sauteed fennel,
carrots, onions, and roughly chopped fresh mint leaves
then tossed with a citrus garam masala vinaigrette.

Ingredients:
1 cup moroccan couscous
3 dried apricots, chopped
1/8 cup dried sweetened cranberries
1 cup boiling water, salted
1 small onion, diced
1 medium carrot, diced
1/2 bulb fennel, diced
1 1/2 tbsp canola oil
1/2 red bell pepper, diced
1/3 cup fresh mint leaves, roughly chopped
1/4 cup slivered almonds, toasted
kosher salt and freshly cracked black pepper

For the vinaigrette:
1 1/2 tbsp honey
juice and zest from 1 lime
juice and zest from 1 lemon
1 tbsp garam masala (homemade or store bought)
1/4 cup olive oil

Directions:
Place the couscous, apricots, and cranberries
into a heat safe mixing bowl, preferably metal.
Pour 1 cup of boiling water over the fruit and couscous.
Seal the mixing bowl with plastic wrap to allow
the couscous to cook and the fruit to plump.
Allow the couscous to sit for twenty minutes,
until all of the water is completely absorbed.
Preheat a pan to medium heat. Add 1 1/2 tbsp canola oil to the pan.
Once the pan is hot add the onion, carrot, and fennel.
Saute the veggies over medium heat for 10-15 minutes until tender, stirring occasionally.
While the couscous cooking and the vegetables
are sauteing make the vinaigrette. Add the honey,
lemon and lime zest and juice, and garam masala to a mixing bowl.
Whisk the ingredients together until thoroughly blended.
Begin drizzling in the olive oil while continuing to
whisk constantly to form an emulsified vinaigrette.
Set the vinaigrette aside until the couscous is finished.
Once the couscous has absorbed all of the water,
remove the plastic wrap. Fluff the couscous with a fork.
Add the sauteed veggies, diced red pepper, mint leaves,
toasted slivered almonds, and vinaigrette to the fluffed couscous.
Toss the salad until all the ingredients are
thoroughly combined and everything is coated with the vinaigrette.
Taste the salad, then season as necessary
with kosher salt and freshly cracked black pepper.
Serve warm or chilled.