Karry Hosford
8 servings (serving size: 1 cup)

You can serve this salad chilled or at room temperature. It pairs nicely with fish, chicken, or shrimp.

How to Make It

Step 1

Bring 1 1/2 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.

Step 2

Combine 1/2 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.

Step 3

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

Ratings & Reviews

Gibby007's Review

May 28, 2011
I've made this dish many times in the summer as a side dish with grilled fish and chicken and it's very popular. I've used a variety of dried fruit including craisins and packages of mixed fruit but I don't think I've ever used currants because I don't have them on hand and don't use them for much else. I also typically use hazelnuts rather than pistachios since they're easy to find already shelled. This is a regular summer recipe for me.

sbc1023's Review

September 20, 2009
I made this for an office potluck. It got huge raves all around. Leftovers kept well and still tasted great a couple of days later.

KirstenA's Review

December 17, 2008
Delicious, easy, good for sharing at a picnic. The cucumbers were a bit slimy, but they did add a crisp element.