Citrus Couscous Salad

Citrus Couscous Salad Recipe
Karry Hosford
You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

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

Note:

March 2003
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