Couscous Salad With Apricots, Pine Nuts, and Ginger


1 cup instant couscous
1/2 cup water
1 cup fresh orange juice
1/4 cup light olive oil
champagne vinegar (or other white wine vinegar).
1/3 cup thinly sliced dried apricots
1 tbsp dried currants
1 tbsp golden raisins
2 tsp grated fresh ginger
1/4 md sized red onion, finely
diced, about 1/2 cup
2 tbsp pine nuts, toasted

How to prepare

Pour the couscous grains into a small mixing bowl. Combine the water, orange juice, olive oil and 2 tbsp vinegar in a med-sized 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 sit for 20 min, 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 min at 325

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