Sweet, Savory, & Summer Ready 🍑

Ingredients

Vinaigrette

• 1 red bell pepper, chopped

• ¼ medium red onion, diced

• 1 garlic clove, minced

• 1 small jalapeño, finely diced (optional)

• ¼ cup Wild Groves Orange Blossom Honey

• ¼ cup Wild Groves Apricot Balsamic Vinegar, plus ½ tablespoon for glazing

• ½ cup Wild Groves Ascolano Extra Virgin Olive Oil

• Salt & pepper, to taste

Salad

• 1 cup pearl couscous (Quinoa also works great for a lower-carb or gluten-free option.)

• 4 fresh apricots, sliced

• 2 tbsp Ascolano Extra Virgin Olive Oil (or Crushed Mandarin Olive Oil)

• 2 cups arugula

• ¼ cup pistachios, chopped

• ¼ cup parsley, chopped

• ¼ cup scallions, chopped

• Juice of ½ a lemon

• Salt & pepper, to taste

Directions

1. Make the Vinaigrette
   In a small saucepan, combine the bell pepper, red onion, garlic, jalapeño, honey, and Apricot Balsamic Vinegar. Cover and simmer for about 5 minutes. Remove the lid and continue cooking for another 5–7 minutes, or until the mixture becomes thick and jammy.
   
   Allow the mixture to cool slightly before transferring to a blender. Blend until smooth, then pour into a clean bowl. Slowly whisk in the EVOO until fully combined and season with salt and pepper to taste.

2. Cook the Couscous
   Bring 1½ cups of water to a boil. Add couscous, cover, reduce heat, and simmer for about 15 minutes or until tender. Fluff with a fork and allow to cool slightly.

3. Grill the Apricots
   Toss the sliced apricots with the remaining Apricot Balsamic Vinegar. Grill or sear over high heat until lightly charred and caramelized. Set aside.

4. Assemble the Salad
   Toss the couscous with the vinaigrette until evenly coated. Add grilled apricots, arugula, parsley, pistachios, scallions, lemon juice, salt, and pepper. Gently mix to combine and serve.