Couscous Salad With Apricots Pine Nuts And Ginger
|Instant couscous||1 Cup (16 tbs)|
|Pine nuts||2 Tablespoon, toasted|
|Dried apricots||8 , thinly sliced|
|Dried currants||1 Tablespoon|
|Golden raisins||1 Tablespoon|
|Grated fresh ginger||2 Teaspoon|
|Red onion||1⁄4 Medium, finely diced|
|Water||1⁄2 Cup (8 tbs)|
|Fresh orange juice||1 Cup (16 tbs)|
|Light olive oil||1⁄4 Cup (4 tbs)|
|Champagne vinegar||1 Tablespoon|
1. Pour the couscous grains into a small mixing bowl. Combine the water, orange juice, olive oil, and 2 tablespoons vinegar in a medium-sized saucepan.
2. Bring the liquid just to a boil and stir in the dried fruit, ginger, and 1/2 teaspoon salt; pour immediately over the couscous. Cover the bowl and let it sit for 20 minutes.
3. Bring a small pot of water to a boil and drop in the red onion for 15 seconds. Drain well; toss the onion with a few splashes of vinegar to draw out its pink color.
4. When the couscous is ready, gently fluff it with a fork and toss with the pine nuts and onion. Add salt to season and an additional splash of vinegar to brighten the flavor.