| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | All newly t, Fruits, Pasta and r | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | Hot water |
| 1/4 | ts | Salt |
| 1 | c | Uncooked couscous |
| 1/2 | c | Frozen orange juice concentrate, defrosted |
| 2 | tb | White wine vinegar |
| 1 | tb | Sugar |
| 1 | tb | Vegetable oil |
| 1 | ts | Grated orange peel |
| 1 | c | Fresh blueberries |
| 1 | c | Fresh raspberries |
| 1 | c | Fresh strawberries; hulled and halved |
| 1 | Fresh peach; pitted and cut in 1/2" chunks | |
| 1 | Fresh plum tomatoes; pitted and cubed | |
| 1/4 | c | Fresh mint leaves |
INSTRUCTIONS
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@aol.com on Jul 21, 1997
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