You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.
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
How to Make It
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.
I've made this dish many times in the summer as a side dish with grilled fish and chicken and it's very popular. I've used a variety of dried fruit including craisins and packages of mixed fruit but I don't think I've ever used currants because I don't have them on hand and don't use them for much else. I also typically use hazelnuts rather than pistachios since they're easy to find already shelled. This is a regular summer recipe for me.