Couscous Salad with Apricots, Pine Nuts, and Ginger

Couscous Salad with Apricots, Pine Nuts, and Ginger

4 Preparation Time :

Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method -- -- --

1 c instant couscous

1/2 c water

1 c fresh orange juice

1/4 c light olive oil

champagne vinegar

8 dried apricots -- thinly sliced

1 Tbsp dried currants

1 Tbsp golden raisins

2 tsp fresh ginger -- grated

salt

2 Tbsp pine nuts -- toasted (see note)

Pour the couscous grains into a small mixing bowl. Combine the water,

orange juice, ollive oil, and 2 Tbsp. vinegar in a medium-size saucepan.

Bring the liquid just to a boil and stir in the dried fruit, ginger, and 1/2

tsp. salt; pour immediately over the couscous. Cover the bowl and let it

sit for 20 minutes.

When the couscous is ready, gently fluff it with a fork and toss with the

pine nuts. Add salt to season and an additional splash of vinegar to

brighten the flavor. - - - - - - - - - - - - - - - - - - NOTES : 1. This is a modified version of the original recipe. It included

1/4 of a boiled onion diced, and flavored with vinegar.

2. Toast pine nuts in dry skillet over low heat for about 5 minutes. They

burn too quickly if toasted in the oven.