| 1/2 cup water |
|
Combine, bring just to boil |
Fluff couscous with a fork, toss with remaining ingredients |
| 1 cup orange juice |
| 1/4 cup light olive oil |
| 2 tablespoons white wine vinegar |
| 8 dried apricots |
slice thinly |
Stir in |
| 1 tablespoon currants |
|
| 1 tablespoon raisins |
|
| 2 teaspoons fresh ginger |
grated |
| 1/2 teaspoon salt |
|
| 1 cup couscous |
|
Pour liquid over couscous, cover, stand 20 minutes |
| 1/4 medium red onion |
finely dice |
|
Bring a pan of water to the boil, drop onion in 15 seconds. Drain well |
| splash vinegar |
|
Toss to draw out colour |
| 2 tablespoons pine nuts |
toast, 10 minutes in moderately slow oven |
|