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LOCATION: Recipes >> Salad Recipes >> Couscous 07

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Couscous Salad With Apricots, Pine Nuts, and Ginger

1 c couscous
1/2 c water
1 c fresh orange juice
1/4 c olive oil
champagne vinegar (or other white wine vinegar)
8 dried apricots, thinly sliced
1 tb dried currants
1 tb golden raisins
2 ts fresh ginger, grated
1/4 md red onion, finely diced (about 1/2 cup)
2 tb pine nuts, toasted

Pour the couscous grains into a small mixing bowl. Combine the
water, orange juice, olive oil and 2 tablespoons vinegar in a
medium-sized saucepan. Bring the liquid just to a boil and stir
in the dried fruit, ginger and 1/2 teaspoon salt; pour immediately
over the couscous. Cover the bowl and let sit for 20 minutes; the
couscous will cook in the liquid, but the liquid must be at the
boiling point.

Bring a small pot of water to a boil and drop in the red onion for
15 seconds. Drain well; toss the onion with a few splashes of
vinegar to draw out its pink color. When the couscous is ready,
gently fluff it with a fork and toss with the pine nuts and onion.
Add salt to season and an additional splash of vinegar to brighten
the flavor. To toast the pine nuts, spread them on a cookie sheet
and pop into the oven for about 10 minutes at 325 degrees F.


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