*  Exported from  MasterCook  *

           Couscous Salad with Apricots, Pine Nuts, and Ginger

Recipe By     : Fields of Greens by Annie Sommerville 
Serving Size  : 4    Preparation Time :0:25
Categories    : Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             instant couscous
     1/2  c             water
   1      c             fresh orange juice
     1/4  c             light olive oil
                        champagne vinegar
   8                    dried apricots -- thinly sliced
   1      Tbsp          dried currants
   1      Tbsp          golden raisins
   2      tsp           fresh ginger -- grated
                        salt
   2      Tbsp          pine nuts -- toasted (see note)

Pour the couscous grains into a small mixing bowl.  Combine the water,
orange juice, ollive oil, and 2 Tbsp. vinegar in a medium-size saucepan.
Bring the liquid just to a boil and stir in the dried fruit, ginger, and 1/2
tsp. salt; pour immediately over the couscous.  Cover the bowl and let it
sit for 20 minutes.
When the couscous is ready, gently fluff it with a fork and toss with the
pine nuts.  Add salt to season and an additional splash of vinegar to
brighten the flavor.  

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NOTES : 1.  This is a modified version of the original recipe.  It included
1/4 of a  boiled onion diced, and flavored with vinegar.
2.  Toast pine nuts in dry skillet over low heat for about 5 minutes.  They
burn too quickly if toasted in the oven.