Wednesday, March 3, 2010

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

This recipe is also courtesy of 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):


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.

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