Citrus Couscous Salad
Susan
You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken or shrimp.
ingredients
- 2 cups fresh orange juice, divided
- 1/2 cup water
- 1 teaspoon salt
- 1 (10-ounce) package couscous
- 1/2 cup dried apricots, sliced
- 1/2 cup dried currants
- 2 tablespoons red wine vinegar
- 1 cup chopped seeded cucumber
- 3/4 cup chopped green onions
- 1/2 cup coarsely chopped pistachios
- 1/4 cup chopped fresh mint
- 1/4 cup fresh lemon juice
- 2 tablespoons extra virgin olive oil
directions
- 1
1. Bring 1 1/2 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.
- 2
2. Combine 1/2 cup organge 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.
- 3
3. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.
notes
Calories: 295 Fat: 7.4g Carbs: 51.4g Fiber: 5g Sodium: 302mg
Source: Susan
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