Citrus-Couscous Salad

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve this chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.
== Ingredients ==
* 2 cups fresh orange juice, divided
* 1/2 cup water
* 1 teaspoon salt
* 1 (10-ounce) package couscous (about 1 2/3 cups)
* 1/2 cup dried apricots, sliced
* 1/2 cup dried currants
* 2 tablespoons red wine vinegar
* 1 cup chopped seeded cucumber
* 3/4 cup chopped green onions
* 1/2 cup coarsely chopped pistachios
* 1/4 cup chopped fresh mint
* 1/4 cup fresh lemon juice
* 2 tablespoons extra virgin olive oil
== Directions ==
# 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.
# Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil.
# Remove from heat; set stand 15 minutes.
# Drain and discard cooking liquid.
# Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.
Yield: 8 servings (serving size: about 1 cup)
Category:American Recipes
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