Recipe - Moroccan Dinner Party: Couscous salad with dried apricots and mint

This recipe is also courtesy of www.allrecipes.com and is the copyright of Readers Digest.

I can't believe I didn't take any photos of this dish.  Actually, yes I can.  I totally forgot to photograph all the final dishes, but I did take a photo of the left overs the night after, and you can see the "gourmet cous cous" I used (being Gabriel Gate's Couscous Pearls):

Ingredients

1 cup couscous (I used the "gourmet" variety for something different, which was fun)

½ cup dried apricots, diced

⅓ cup currants

¼ cup extra-virgin olive oil

2 tablespoons orange juice

1½ tablespoons lemon juice

½ teaspoon honey

¼ teaspoon cinnamon

1 garlic clove, crushed

freshly ground black pepper to taste

4 spring onions, chopped

⅓ cup chopped fresh mint

⅓ cup toasted pine nuts, or shelled, chopped pistachios (I used pine nuts because I am pine nut obsessed)

Instructions

If using the gourmet pearly-type couscous (which I think is actually pasta), follow the instructions on the pack.  Place couscous, apricots and currants in a heatproof bowl. Pour over 1 cup boiling water, stir, cover and stand for 5 minutes.  Fluff up with a fork.  Cool.

Combine oil, orange juice, lemon juice, honey, cinnamon, garlic and pepper in a medium bowl or a jar with a tight-fitting lid. Whisk or shake to blend.

Combine couscous, spring onions and mint in a large bowl.  Add orange juice dressing and toss to coat well.  Just before serving, sprinkle with nuts.  The salad will keep, covered, in the refrigerator for up to a day.