Citrus-Couscous Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve this chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.

Ingredients

• 2 cups fresh orange juice, divided
• 1/2 cup water
• 1 teaspoon salt
• 1 (10-ounce) package couscous (about 1 2/3 cups)
• 1/2 cup dried apricots, sliced
• 1/2 cup dried currants
• 2 tablespoons red wine vinegar
• 1 cup chopped seeded cucumber
• 3/4 cup chopped green onions
• 1/2 cup coarsely chopped pistachios
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil

Directions

1. Bring 1 1/2 cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous.
2. Remove from heat; cover and let stand 5 minutes.
3. Fluff with a fork.
4. Place couscous in a large bowl.
5. Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil.
6. Remove from heat; set stand 15 minutes.
7. Drain and discard cooking liquid.
8. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.

Yield: 8 servings (serving size: about 1 cup)