Mint and Citrus Couscous Salad

Umm, yes, I am still on the mint kick. I really loved this recipe--it is fresh, it is pretty and it is very yummy. A great side for grilled chicken or fish. The Child gave mixed reviews, but the Husband and I really enjoyed it.

• 2 cups orange juice, divided
• 1/2 cup water
• 1 teaspoon salt
• 1 (10-ounce) package couscous (about 1 2/3 cups)
• 1/2 cup dried apricots, sliced
• 1/2 cup dried currants or raisins
• 2 tablespoons red wine vinegar
• 1 cup chopped seeded cucumber (if desired)
• 3 tablespoons chopped fresh chives
• 1/2 cup coarsely chopped pecans, walnuts, pistachios (or probably any other nut)
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lemon juice
• 2 tablespoons extra virgin olive oil
• crumbled feta cheese to taste (about 2/3 cup for my taste)

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.

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.

3. Add apricot mixture, cucumber, and remaining ingredients to couscous, tossing to combine. Serve it chilled or at room temperature.

Yield: 8 servings