Friday, May 8, 2015

Citrus Couscous Salad

Recipe from Cooking Light
Husband-Tested in Alice’s Kitchen

When the weather is fine we gather with a group of friends once a month for a picnic.  Everyone brings their own plates, cutlery, and drink plus a dish to share. The food is always excellent and “real.”  At our last picnic, I brought this delicious salad.  I made it in advance and kept it at room temperature for serving.  We loved the citrus flavored couscous mixed with the sweet currants and apricots and the crunchy nuts.

2 cups fresh orange juice, divided
½ cup water
1 teaspoon Kosher salt
1 2/3 cups whole-wheat couscous
½ cup dried apricots, sliced
½ cup dried currants
2 tablespoons red wine vinegar
1 cup chopped seeded cucumber
¾ cup chopped green onions
½ cup coarsely chopped pistachios or toasted cashews*
¼ cup chopped fresh mint
¼ cup fresh lemon juice
2 Tablespoons extra virgin olive oil

Bring 1½ cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.

Combine ½ cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid.

Add apricot mixture, cucumber, fresh mint, lemon juice and olive oil to couscous, tossing to combine.

Note:

To toast the cashews, heat an oven to 325F. Spread the cashews onto a sheet pan.  Roast in the oven for 10 minutes or so. 

1 comment:

Barb Coulter said...

Alice, tried this and loved it! Didn't have the cucumber or currants but used walnuts instead. I love the citrus flavor!. Delicious! Barb Coulter

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