Ingredients

The following ingredients have 4 Servings
  • 1 cup whole-wheat couscous
  • 1/2 cup water
  • 1 cup orange juice (preferably freshly squeezed)
  • 1/4 cup extra-virgin olive oil
  • 5 teaspoons ume plum vinegar
  • sea salt
  • 10 dried apricots, thinly sliced (about 1/3 cup)
  • 2 tablespoons dried currants or raisins
  • 2 teaspoons grated fresh ginger
  • 1/4 medium-sized red onion, finely sliced or diced (about 1/2 cup)
  • 1 medium carrot
  • 1/4 cup pine nuts

Instruction

  • Pour couscous into a medium-sized bowl and set aside. In a small pot, combine water, orange juice, olive oil, 4 teaspoons vinegar and a pinch of sea salt. Bring the mixture to a boil and add the dried fruit and ginger. Let simmer for about 1 minute.
  • After a quick stir, pour the liquid mixture over the dry couscous. Stir just to eliminate any pockets of dry couscous. Use a vegetable peeler to peel the carrot into ribbons over the couscous, then cover the concoction with a plate or tea towel to trap the heat.
  • The couscous will cook by itself in about 15 to 20 minutes. In the meantime, rinse the sliced onion under running water and then toss it with 1 teaspoon vinegar in a small bowl to mellow the flavor. In a small pan over medium heat, toast the pine nuts until lightly golden and fragrant, tossing frequently to prevent burning.
  • When the couscous is cooked, fluff it with a fork, then mix in the onion and pine nuts. Serve warm or chilled.