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):
|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)|
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.