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.
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.