Flavorful Couscous Salad

I adapted this recipe from one found over at Food 52

This version is both vegan and lower in fat to keep in line with the guidelines set by Dr. Colin Campbell.

Serves 6-8 as a side dish, or 3-4 as a main dish

Caramelized onions:

1 large onion, thinly sliced
2 tablespoons balsamic vinegar
high heat safflower oil pan spray
water
kosher salt
freshly ground pepper

Spray a large skillet with pan spray and heat over medium heat. Add the onions, salt and pepper. Add a little water (1 tablespoon or less). Add the vinegar, making sure all of the onions are coated with it.

Cook until the onions are a rich caramel color, stirring occasionally. Remove from heat and cool.

Couscous salad:

1 box Lundberg roasted brown rice couscous, prepared with water according to package directions, cool completely

1/3 cup good olive oil

2 teaspoons agave nectar

2 tablespoons cider vinegar

3 tablespoons lemon juice, freshly squeezed

kosher salt

freshly ground pepper

1 can cooked chick peas, drained

1/4 cup pine nuts, toasted

1/4 cup dried prunes, chopped

1/2 cup dried apricots, chopped

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped (or 1+ Tblsp. dry, mixed in with the dressing)

While couscous is cooling, make dressing by whisking together the oil, vinegar, agave, lemon juice, salt, pepper, and dried parsley (if using). Set aside for later.

Once the couscous has cooled, gently fold in the remaining ingredients and mix in the dressing.

Serve cold or at room temperature. Enjoy!