Whole Grain Salad with Pine Nuts, Dried Fruits & Lime-Cumin Vinaigrette

serves 4

adapted from Deborah Madison’s Vegetarian Cooking for Everyone


For Salad

1 cup whole wheat couscous or quinoa (raw)

Lime-Cumin vinaigrette, recipe follows

1 yellow bell pepper, very finely diced

6 dried apricots, finely chopped

3 tablespoons golden raisins

2 tablespoons currants or raisins

¼ cup pine nuts, toasted in a small skillet

2 tablespoons chopped cilantro or chives


Cook the couscous or quinoa according to methods below. Toss the cooked grain with ¼ cup of the dressing or more to taste, add the remaining ingredients and toss again.


For Vinaigrette

1 garlic clove, minced

½ tsp salt

Grated or minced zest of 2 limes

2 to 3 tablespoons fresh lime juice to taste

2 tablespoons chopped scallion or finely diced shallot

½ jalapeno chile, seeded and minced (optional)

½ teaspoon – 1 tsp ground cumin, to taste

2 tablespoons olive oil

2 tablespoons chopped cilantro


Combine garlic, salt, zest, scallion, jalapeno and cumin. Slowly add olive oil while whisking. Add the cilantro just before using.


Quinoa/Couscous Cooking Methods

1 cup quinoa

2 cups water or vegetable stock

1 cup couscous

1 cup water or vegetable stock


Bring the water to a boil in a small saucepan, then add the quinoa. Lower the heat, cover the pan, and simmer until the liquid is absorbed and the spiral of the germ is visible, 12 to 15 minutes. Let stand for 5 minutes.

Bring water to a boil. Stir in couscous. Cover and remove from heat. Let stand 5-10 minutes until liquid is absorbed. Fluff with fork.



1 cup per serving, 1 serving contains: Calories (kcal) 353, Fat (g) 15

Saturated Fat (g) 2, Cholesterol (mg) 0, Carbohydrates (g) 49

Dietary Fiber (g) 5, Total Sugars (g) 13, Protein (g) 9, Sodium (mg) 299