Yield: 12 Servings
Measure | Ingredient |
---|---|
1½ cup | Hot water |
¼ teaspoon | Salt |
1 cup | Uncooked couscous |
½ cup | Frozen orange juice concentrate, defrosted |
2 tablespoons | White wine vinegar |
1 tablespoon | Sugar |
1 tablespoon | Vegetable oil |
1 teaspoon | Grated orange peel |
1 cup | Fresh blueberries |
1 cup | Fresh raspberries |
1 cup | Fresh strawberries; hulled and halved |
1 \N | Fresh peach; pitted and cut in 1/2\" chunks |
1 \N | Fresh plum tomatoes; pitted and cubed |
¼ cup | Fresh mint leaves |
Combine water and salt in a 2 quart saucepan. Bring to boil over medium-high heat. Stir in couscous. Cover. Remove from heat. Let stand for 5 minutes. Fluff couscous lightly with fork. Place in medium mixing bowl.
Set aside.
Combine concentrate, vinegar, sugar, oil and peel in 2 cup measure. Blend well with whisk. Add half of juice mixture to couscous. Mix well. Cover and chill at least 1 hour.
Add remaining juice mixture and remaining ingredients to couscous mixture.
Toss gently to combine. Line serving bowl with lettuce, if desired.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #685 by L979@... on Jul 21, 1997