COUSCOUS SALAD WITH APRICOTS, PINE NUTS AND CINNAMON PEAR BALSAMIC

By á-5108

Ingredients

• 1 cup Instant Couscous
• 1/2 cup water
• 1 cup Fresh Orange Juice
• 8 Dried Apricots, thinly sliced
• 1 each Blood Orange or Regular Orange, peeled and segmented
• 1 Tbsp Dried Currants
• 1 Tbsp Golden Raisons
• 2 Tbsp Pine Nuts, toasted
• Heavenly’s Cinnamon Pear Balsamic Vinegar
• Heavenly’s Blood Orange EVOO

Preparation

Step 1

Pour couscous in a bowl. Bring to a boil the water, orange juice, EVOO and balsamic vinegar and stir in the fruit with ½ tsp salt. Pour immediately over couscous. Let stand for 20 minutes. Fluff couscous with fork and add pine nuts, raisins, currants and oranges. Finish with chopped parsley. Adjust seasoning and acidity.