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5* Citrus Couscous Salad

Source of Recipe

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SAL: 5* Citrus Couscous Salad

Adapted from Cooking Light - March 2003
3 reviews rate this recipe 5 Stars!
8 servings (serving size: 1 cup)

You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.

2 cups fresh orange juice, divided
1/2 cup water
1/2 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

Preparation
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; let stand 15 minutes. Drain and discard cooking liquid.

Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.

One 1-cup serving equals: Calories 295 (Calories from fat 23 %); Fat 7.4 g (Satfat 1 g, Monofat 4.4 g, Polyfat 1.5 g); Protein 7.7 g; Carbohydrate 51.4 g; Fiber 5 g; Cholesterol 0.0 mg; Sodium 158 mg