Couscous And Dried Fruit Salad

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   Place the instant couscous in a medium bowl. Bring water, olive oil, orange juice and champagne vinegar to a boil in a small saucepan. Turn heat off then stir in apricot, currants, raisins, ginger and salt. Let fruit plump in the liquid for a few minutes then pour the mixture over the couscous without stirring. Let sit for 20 minutes, then fluff with a fork. Meanwhile, blanch and drain the red onion. Brighten red onion with a few drops of champagne vinegar then stir into the couscous mixture. Toss with pine nuts, adjust the salt and serve. If prepared in advance and refrigerated, let come to room temperature before serving.

* Per serving · 4 servings · Values may vary.

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