Couscous Salad With Apricots Pine Nuts And Ginger Recipe
Ingredients
| 1 cup instant couscous | ||
| Pine nuts | 2 Tablespoon, toasted | |
| Dried apricots | 8 , thinly sliced | |
| Currants | 1 Tablespoon, dried | |
| Golden Raisins | 1 Tablespoon | |
| Grated ginger | 2 Teaspoon | |
| Red onion | 1/4 Medium, finley diced | |
| Water | 1/2 Cup (16 tbs) | |
| Orange juice | 1 Cup (16 tbs) | |
| Light olive oil | 1/4 Cup (16 tbs) | |
| Champagne vinegar | ||
| Salt | To Taste | |
Directions
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.
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.
Chef
