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, chopped
¾ cup green onions, chopped
½ cup pistachios, coarsely chopped
¼ cup fresh mint, chopped
¼ cup lemon juice
2 tablespoons olive oil

INSTRUCTIONS

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.

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.

Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine. Can be served chilled or at room temperature.

Yields: 8 servings