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.
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.