From oselands@countrygourmet.com Mon Jun 1 14:50:04 1998 Date: 30 May 1998 10:02:35 -0700 From: Country Gourmet Newsgroups: rec.food.recipes Subject: Couscous Salad with Apricots, Pine Nuts, and Ginger Followup-To: rec.food.cooking * Exported from MasterCook * Couscous Salad With Apricots, Pine Nuts, and Ginger Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c couscous 1/2 c water 1 c fresh orange juice 1/4 c olive oil -- light champagne vinegar (or other white wine vinegar). 8 dried apricots -- thinly sliced 1 tb dried currants 1 tb golden raisins 2 ts fresh ginger -- grated salt 1/4 md red onion -- finely diced (about 1/2 cup) 2 tb pine nuts -- toast 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. 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 sit for 20 minutes; the couscous will cook in the liquid, but the liquid must be at the boiling point. 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. 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. To toast the pine nuts, spread them on a cookie sheet and pop into the oven for about 10 minutes at 325 degrees F. - - - - - - - - - - - - - - - - - - Oseland's Country Gourmet http://www.countrygourmet.com - 1-800-577-7773 Cookie stamps, cookie molds, cookie cutters, gourmet foods, and more! -- ==Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.