Citrus Couscous Salad

An excellent salad – especially for a potluck event since you can serve this at room temperature. – Kathy

Ingredients

• 2 cups orange juice, divided
• ½ cup water
• 1 teaspoon salt
• 1 (10-oz) package couscous (about 1 ⅔ cups)
• ½ cup dried apricots, sliced
• ½ cup dried currants
• 2 tablespoons red wine vinegar
• 1 cup seeded cucumber, peeled and chopped
• ¾ cup green onions, chopped
• ½ cup raw, unsalted pistachios, coarsely chopped
• ¼ cup fresh mint, chopped
• ¼ cup lemon juice
• 2 tablespoons olive oil

Instructions

1. Bring 1½ 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 ½ 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.  Can be served chilled or at room temperature. 

Yields: 8 servings