Couscous Salad
2 cups uncooked couscous (13 to 14 ounces)
4 fresh apricots (or 8 dried)
1 small red onion
1 small red bell pepper
2 tablespoons fresh mint
1/4 cup golden raisins
1 lime (juice and zest)
1/4 cup extra-virgin olive oil
salt and pepper to taste
Place couscous in a bowl and pour 2 1⁄2 cups boiling water over it. Cover with plastic wrap and let sit for about 10 minutes.
Meanwhile, dice apricots, red onion, and red bell pepper. Finely chop mint.
Fluff couscous with a fork. Then mix all ingredients together and season to taste. Note: This dish should be served at room temperature.
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