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Citrus Couscous Salad

Adapted from Cooking Light, March 2003
Serves 8
1/2 cup water
2 cups fresh orange juice, divided
1 tsp. salt
1 2/3 cups uncooked NOW Real Food® Organic Whole Wheat Couscous*
1/2 cup NOW Real Food® Dried Apricots*
1/2 cup dried currants
2 Tbsp. red wine vinegar
1 cup chopped seeded cucumber
3/4 cup chopped green onion
1/2 cup coarsely chopped pistachios
1/4 cup chopped fresh mint
1/4 cup fresh lemon juice
2 Tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*
  1. 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. 
  2. Fluff with a fork.
  3. Place couscous in a large bowl.
  4. Combine 1/2 cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. 
  5. Remove from heat and let stand 15 minutes. Drain and discard cooking liquid.
  6. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.
Serving size: 1 cup
Calories: 295
Fat: 7.4 g
Protein: 7.7 g
Cholesterol: 0 g
Calcium: 43 mg
Sodium: 302 mg
Fiber: 5 g
Carbohydrate: 51.4 g

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