I like this recipe’s slight sweetness—due to dried fruit. I’ve taken it to a lot of potlucks, and most people like it. The only drawback to the recipe is that you have to make it several hours ahead so the couscous has time to cool off.
CITRUS COUSCOUS SALAD
2 cups fresh orange juice, divided 1 ½-1/2
½ cup water
1 tsp. salt
1 (10-oz.) package of couscous (1 2/3 cups)
½ cup dried apricots, chopped
½ cup currants
2 Tbl. red wine vinegar
1-2 cups chopped seeded cucumber (I like it and use more)
¾ cup chopped green onions
¼ cup chopped fresh mint
1/4 cup fresh lemon juice
3 Tbl. extra virgin olive oil
½ cup coarsely chopped pistachios, served at table
Bring 1 ½ cups orange juice, water and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.
Combine ½ cup orange juice, apricots, currants and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid.
Add apricot mixture, cucumber, onions and mint to couscous. Whisk together lemon juice and olive oil and drizzle over couscous.
Provide chopped pistachios for people to sprinkle on top at table.
