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Couscous Salad With Apricots Pine Nuts And Ginger

creative.chef's picture
  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
  Salt To Taste

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.

Recipe Summary

Side Dish

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Couscous Salad With Apricots Pine Nuts And Ginger Recipe