You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.
Cooking Light MARCH 2003
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.
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