A CULINARY EXPERIENCE

Orange Couscous Salad

Orange Couscous Salad
1 8oz box of plain Israeli Couscous or a 10oz box of regular couscous
1/4 cup Blood Orange Olive Oil
1 tsp sea salt
1/2 tsp freshly ground pepper
2 oranges
1/3 cup chopped red onion
2 tbsp chopped fresh flat leaf parsley
2 tbsp chopped fresh mint
1/2  English cucumber chopped (1 cup)
1 cup chopped dried apricots or golden raisins
2 tbsp apricot white balsamic vinegar – to brighten salad just before serving
Pour couscous into a large bowl, and stir in 1 cup boiling water.  Cover with a lid, plate or plastic wrap and let steam 5 minutes or until couscous is tender.  Fluff with a fork and stir in oil then salt and pepper.  Let cool slightly.
Zest oranges and juice one.  Peel second orange and chop.  Add zest, juice and orange to couscous.  Stir in remaining ingredients.  Cover and chill 1 hour or up to 2 days.  Add more oil, salt and pepper if desired and add balsamic vinegar before serving.
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