Couscous Salad with Apricots, Pine Nuts, and Ginger

* Exported from MasterCook *

Couscous Salad with Apricots, Pine Nuts, and Ginger

Recipe By : Fields of Greens by Annie Sommerville
Serving Size : 4 Preparation Time :0:25
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
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1 c instant couscous
1/2 c water
1 c fresh orange juice
1/4 c light olive oil
champagne vinegar
8 dried apricots -- thinly sliced
1 Tbsp dried currants
1 Tbsp golden raisins
2 tsp fresh ginger -- grated
salt
2 Tbsp pine nuts -- toasted (see note)

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 1/2
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.

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NOTES : 1. This is a modified version of the original recipe. It included
1/4 of a boiled onion diced, and flavored with vinegar.
2. Toast pine nuts in dry skillet over low heat for about 5 minutes. They
burn too quickly if toasted in the oven.