LEBANESE COUSCOUS SALAD with Basil, Apricots, Dates, and Toasted Pine Nuts with a Honey-Lemon Dressing

Cuisine & Diet: Dairy-free, Hanukkah, Israeli, Kid-Friendly, Lebanese, Mediterranean, Middle Eastern, Mimounah, Mizrahi, Rosh Hashanah, Shabbat, Sukkot, Thanksgiving, Vegan, Vegetarian

Class Format: 1-DISH VIRTUAL COOKING LESSON ($150/individual household; $30 for each additional household signing in), KIDS COOKING CLASSES, TEENS AND TWEENS COOKING CLASSES

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GENERAL INGREDIENTS:
Kosher salt
Black pepper
Dried mint
Fresh basil leaves
Dried dates
Dried black mission figs
Dried Turkish apricots
Pine nuts (optional but recommended)
Vegetable broth (should be flavored with some salt already)
Israeli, Lebanese, or Pearl couscous (Note: This is NOT regular fine couscous)
Extra-virgin olive oil
Lemons
Honey
Garlic

EQUIPMENT:
3-quart saucepan with lid
Small bowl
Measuring cups and spoons
Baking sheet
Cutting board
Chef’s/chopping knife
Large mixing bowl
2-cup jar, small bowl, or glass measuring cup