Couscous salad with apricots, pine nuts, and ginger

 
            Couscous Salad with Apricots, Pine Nuts, and Ginger
 
 Recipe By     : Fields of Greens by Annie Sommerville 
 Serving Size  : 4    Preparation Time :0:25
 Categories    : Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             instant couscous
      1/2  c             water
    1      c             fresh orange juice
      1/4  c             light olive oil
                         champagne vinegar
    8                    dried apricots -- thinly sliced
    1      Tbsp          dried currants
    1      Tbsp          golden raisins
    2      tsp           fresh ginger -- grated
                         salt
    2      Tbsp          pine nuts -- toasted (see note)
 
 Pour the couscous grains into a small mixing bowl.  Combine the water,
 orange juice, ollive oil, and 2 Tbsp. vinegar in a medium-size saucepan.
 Bring the liquid just to a boil and stir in the dried fruit, ginger, and 1/2
 tsp. salt; pour immediately over the couscous.  Cover the bowl and let it
 sit for 20 minutes.
 When the couscous is ready, gently fluff it with a fork and toss with the
 pine nuts.  Add salt to season and an additional splash of vinegar to
 brighten the flavor.  
 
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 NOTES : 1.  This is a modified version of the original recipe.  It included
 1/4 of a  boiled onion diced, and flavored with vinegar.
 2.  Toast pine nuts in dry skillet over low heat for about 5 minutes.  They
 burn too quickly if toasted in the oven.