INGREDIENTS
FOR THE DRESSING:
6 Tbsp. lime juice (from about 3 limes)
4 Tbsp. olive oil
3 Tbsp. honey
Kosher salt and freshly ground black pepper to taste
FOR THE SALAD:
3 cups prepared cous cous, warm
6 oz. dried apricots, sliced into thin strips
1 yellow pepper, roasted, skin peeled, cut into thin strips
1 cup freshly chopped mint
½ to 1 cup toasted coconut
PREPARATION
• Combine all of the dressing ingredients in a small bowl and whisk to combine. Set aside.
• Add all of the salad ingredients to a large bowl. Pour the dressing over the mixture and toss gently.
• Divide the salad equally among 4 plates and serve immediately.
This article appears in March 2013.