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.