Citrus couscous salad

Citrus couscous salad


2 cups fresh orange juice, divided
½ cup water
1 teaspoon salt
1 package couscous (about 1 2/3 cups)
½ cup dried apricots, sliced
½ cup dried currants
2 tablespoons red wine vinegar
1 cup chopped seeded cucumber
¾ cup chopped green onions
½ cup coarsely chopped macadamia nuts
¼ cup chopped fresh mint
¼ cup fresh lemon juice
2 tablespoons macadamia oil


  1. Bring 1½ cups orange juice, water, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous in a large bowl.

  2. Combine ½ cup orange juice, apricots, currants, and vinegar in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Drain and discard cooking liquid.

  3. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine.

  4. **Recipe via