Couscous Salad With Dried Apricots and Preserved Lemon

• 3 cups Israeli (pearl) couscous, whole-wheat or regular
• 1 1/2 teaspoons cumin seeds
• 2 tablespoons sherry vinegar or white wine vinegar
• 3/4 teaspoon coarse kosher salt, more to taste
• 1/2 teaspoon black pepper
• 3/4 cup chopped dried apricots
• 3/4 cup torn fresh mint leaves
• 23 cup coarsely chopped fresh dill
• 23 cup extra-virgin olive oil, more to taste
• 1/2 cup chopped scallion, white and light-green parts
• 2 1/2 tablespoons chopped preserved lemon
• Fresh lemon juice, to taste
• Chopped pistachio nuts, for garnish (optional)

1. Bring a large pot of salted water to a boil.
2. Add couscous and cook until just tender, 4 to 6 minutes.
3. Drain.
4. Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes.
5. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board).
6. Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well.
7. When the couscous is cool, add remaining ingredients and mix well.
8. Taste and add more salt, lemon juice or oil if needed.
9. Garnish with pistachio nuts if desired.

couscous, cumin seeds, sherry vinegar, coarse kosher salt, black pepper, apricots, mint leaves, fresh dill, extravirgin olive oil, scallion, lemon, lemon juice, pistachio nuts

Taken from cooking.nytimes.com/recipes/1015102 (may not work)