Bring 2 cups salted water and 1 tablespoon olive oil to a boil in a large saucepan. Add the couscous, cover, remove from the heat and let sit for 10 minutes. Remove the lid and fluff the couscous with a fork.
While the couscous is cooking, pour a little olive oil into a mediumsized skillet placed over medium heat. Add the red onion and dried cranberries and sauté until soft and translucent – about 4 minutes. Stir in the chives, pistachios and lemon zest, and cook for 1 minute more. Remove from the heat.
Combine the olive oil and vinegar and a pinch of salt in the bottom of a medium-sized salad bowl. Add the red onion mixture to the vinaigrette and toss to combine. Add the cooked couscous and the chopped apricots. Carefully toss the salad so that the apricots do not get squished.
Recipes excerpted from Salade: Recipes From the Market Table by Pascale Beale. Copyright 2014 by Pascale Beale and M27 Editions. All rights reserved. No part may be reproduced or reprinted without prior permission in writing from the publisher.