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:
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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