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Mint, Honey & Apricot Couscous Salad Recipe

Buckets of sweet ripe apricots are falling off the trees in the Okanagan and need a home. Our kind neighbour recently dropped off a flat of apricots, so I turned some into freezer jam and the rest into this fresh Minted Honey Apricot Couscous Salad. Keep reading — it’s like sending your tastebuds to the spa!

Apricots are small but nutrient-dense: they provide vitamin C, potassium and fibre, and are a good source of beta‑carotene and lycopene, plant compounds linked to heart health and reduced cancer risk. Their flavour is bright and slightly tart; choose apricots that are still a bit firm to hold their shape in the salad.

This salad is flexible. Use plums when apricots are out of season, swap in dried apricots in winter, sprinkle with feta or a vegan alternative, or replace the couscous with quinoa for a gluten‑free version. I appreciate whole wheat couscous for its quick cooking time and pleasant texture — a real time‑saver for busy cooks.

Apricots and Italian plums at the market

local creamed honey with a honey wand

I used a creamed clover honey for this salad from a small producer in Peace River, Alberta. I recommend choosing honey produced sustainably and with care for bees. Honey is made when bees collect nectar, mix it with enzymes and store it in comb cells; compared with refined sugar it has a lower glycemic response and contains trace minerals and antioxidants, especially in raw forms. Still, all sweeteners should be used in moderation.

Here’s the recipe — enjoy! xo

Minted Apricot Honey Couscous Salad

Minted Honey Apricot Couscous Salad

Send your tastebuds to the spa with this light, flavourful Minted Honey Apricot Couscous Salad. Add broiled wild salmon or cooked free‑range chicken if you want extra protein.

Servings 4

Ingredients

  • 1 1/3 cups whole wheat couscous
  • 2 tablespoons olive oil (for cooking)
  • 1/2 teaspoon salt
  • 1 cup sliced fresh apricots
  • 1/3 cup finely sliced red onion
  • 3/4 cup roughly chopped mint leaves
  • 3/4 cup sliced toasted almonds
  • 1/4 cup extra virgin olive oil (for dressing)
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon melted honey
  • salt and pepper to taste

Instructions

Make the Couscous:

  1. In a medium saucepan bring 2 cups of water, the olive oil and salt to a boil.

  2. Stir in the couscous, remove from heat, cover and let stand for 5 minutes. Fluff with a fork, transfer to a large bowl and cool to room temperature.

Assemble the Salad:

  1. When the couscous has cooled, add the apricots, red onion, mint and almonds. Toss gently to combine.

  2. Whisk together the extra virgin olive oil, white wine vinegar and melted honey in a small bowl. Drizzle the dressing over the salad, toss to coat, then season with salt and pepper to taste. Serve immediately or refrigerate briefly to meld flavors.