Couscous salad with dried fruit and olives

Enjoy a flavorful culinary experience with this delightful couscous salad featuring a perfect balance of sweet dried fruits and salty olives.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt, or sea salt
• 3 cups old-fashioned oats
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups dried apricots, cut into 1/2-inch dice

Instructions:

1. Combine the flour, baking powder, and salt in a bowl. Add the oats and mix well. Set aside.
2. Using a stand mixer, cream together the butter and brown sugar until smooth (for about 1 minute). Add the eggs and vanilla and mix until incorporated. Gently fold in the flour mixture until just blended. Fold in the dried apricots. Refrigerate the dough for at least 1 hour or overnight (alternatively, pre-scoop the dough and freeze for later use).
3. Preheat the oven to 375°F and prepare a few baking sheets with parchment paper. Drop heaping tablespoonfuls of cookie dough onto the prepared sheets, making sure to space them about 1 1/2 inches apart.
4. Bake for 12-14 minutes, or until the cookies are golden brown. Allow them to cool briefly on the baking sheets before transferring to a wire rack to cool completely.

Summary:

• Calories: 2567 kcal
• Fat: 101 g
• Protein: 51 g
• Carbs: 380 g
• Potassium: 2717 mg
• Magnesium: 352 mg