Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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

Recipe by Cooking Light March 2003

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

295 calories; calories from fat 23%; fat 7.4g; saturated fat 1g; mono fat 4.4g; poly fat 1.5g; protein 7.7g; carbohydrates 51.4g; fiber 5g; cholesterol 0mg; iron 2mg; sodium 302mg; calcium 43mg.
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