Orange Couscous Salad

Prep: 15 minutes; Chill: 1 hour.

Yield: Makes 6 to 8 servings

Ingredients

• 1  (10-ounce) box plain couscous
• 1/4  cup  extra-virgin olive oil, plus more to taste
• 1  teaspoon  salt, plus more to taste
• 1/2  teaspoon  freshly ground pepper, plus more to taste
• 1/2  small red onion, finely chopped (about 1/4 cup)
• 2  oranges
• 2  tablespoons  chopped fresh flat-leaf parsley
• 2  tablespoons  chopped fresh mint
• 1  cucumber, peeled, seeded, and chopped (about 1 cup)
• 1  cup  golden raisins, currants, or chopped dates

Preparation

1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with plastic wrap, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil and next 3 ingredients. Let cool slightly.

2. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients. Cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving.