Apricot & Sunflower Seed Couscous with Citrus Vinaigrette
A light and nutty side dish made with fluffy couscous, sweet canned apricots, chewy raisins, and crunchy sunflower seeds, all tossed in a citrus vinaigrette—perfect for adding variety and flavor to the school lunch menu.
Equipment
- 1 large stockpot
- 1 mixing bowl
- blender
Ingredients
Apricot & Sunflower Seed Couscous
- 3 quarts Vegetable stock low-sodium
- ¼ cup Oil neutral
- 12½ cups Whole-grain couscous
- 2 quarts Diced apricots canned
- 1 pint Raisins
- 1 pint Roasted sunflower seeds unsalted
- 1 cup Diced red onion small
- 1 bunch Fresh parsley chopped
- 1 batch Citrus Vinaigrette
Citrus Vinaigrette
- ¾ cup Oil neutral
- ½ cup Orange juice
- ¼ cup Apple Cider Vinegar
- 2 tbsp Lemon juice
- 2 tbsp Honey
- 1 tbsp Cinnamon ground
- 1 tbsp Ginger ground
- 1½ tsp Black pepper
Instructions
Apricot & Sunflower Seed Couscous
- In a large stockpot, bring vegetable stock and oil to a boil.
- Stir in couscous, cover, and remove from heat. Let stand for 5–10 minutes, then fluff with a fork.
- In a large mixing bowl or lexan, combine cooked couscous, diced apricots, raisins, sunflower seeds, red onion, and parsley.
- Pour dressing over mixture and toss gently until evenly coated.
- Serve ½ cup serving with 4oz spoodle or #8 disher hot or cold.CCP: Cold hold at 41°F or below.ORCCP: Hot hold at 135°F or higher.
Citrus Vinaigrette
- In a blender or tall-sided container with an immersion blender, combine all ingredients. Blend on low speed until the mixture is smooth and emulsified (about 30–60 seconds).*can be made in advanceCCP: Cold hold at 41°F or below.
Nutrition
Serving: 0.5cupCalories: 284kcalCarbohydrates: 47.6gProtein: 7.1gFat: 7.3gSaturated Fat: 0.7gSodium: 27.9mgFiber: 3.2gSugar: 4.6g
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