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Citrus Couscous Salad

Karry Hosford
Yield 8 servings (serving size: 1 cup)
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 (about 1 2/3 cups)
  • 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

Nutrition Information

  • calories 295
  • caloriesfromfat 23 %
  • fat 7.4 g
  • satfat 1 g
  • monofat 4.4 g
  • polyfat 1.5 g
  • protein 7.7 g
  • carbohydrate 51.4 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 302 mg
  • calcium 43 mg

How to Make It

  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. Combine 1/2 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.

  3. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.