Couscous salad with apricots, pine nuts, and ginger
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Instant couscous |
| ½ | cup | Water |
| 1 | cup | Fresh orange juice |
| ¼ | cup | Light olive oil |
| Champagne vinegar | ||
| 8 | Dried apricots -- thinly | |
| Sliced | ||
| 1 | tablespoon | Dried currants |
| 1 | tablespoon | Golden raisins |
| 2 | teaspoons | Fresh ginger -- grated |
| Salt | ||
| 2 | tablespoons | Pine nuts -- toasted (see |
| Note) | ||
Directions
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 ½ 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.
Posted to Master Cook Recipes List, Digest #114 Date: Tue, 11 Jun 1996 09:12:50 -0400 From: kmeade@... (The Meades)
Recipe By : Fields of Greens by Annie Sommerville
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