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COUSCOUS SALAD WITH APRICOTS, PINE NUTS AND GINGER
1 c Instant couscous
1/2 c Water
1 c Fresh orange juice
1/4 c Light olive oil
Champagne vinegar, or other white wine vinegar
8 Dried apricots, thinly diced, about 1/3 cup
1 tbs. Dried currants
1 tbs. Golden raisins
2 tsp. Grated fresh ginger
Salt
1/4 medium sized red onion, finely diced, about 1/2 cup
2 tbs. Pine nuts, toastedPour the couscous grains into a small mixing bowl. Combine the water, orange juice, olive oil and 2 tbs. vinegar in a medium-sized saucepan. Bring the liquid just to a boil and stir in the dried fruit, ginger and 1/2 teaspoon salt; pour immediately over the couscous. Cover the bowl and let sit for 20 minutes; the couscous will cook in the liquid, but the liquid must be at the boiling point.
Bring a small pot of water to a boil and drop in the red onion for 15 seconds. Drain well; toss the onion with a few splashes of vinegar to draw out its pink color. When the couscous is ready, gently fluff it with a fork and toss with the pine nuts and onion. Add salt to season and an additional splash of vinegar to brighten the flavor.
To toast the pine nuts: Spread them on a cookie sheet and pop into an oven for about 10 minutes at 325 degrees.
Serves 6.
Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 12:38 PM
