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Couscous Salad with Dried Fruit and Olives

  1. 1/4 cup slivered blanched almonds
  2. 1 cup fresh orange juice
  3. 1/3 cup extra-virgin olive oil
  4. 1/4 cup fresh lemon juice
  5. Salt and freshly ground pepper
  6. 1 1/3 cups couscous (about 10 ounces)
  7. 2 cups boiling water
  8. 6 dried apricots, coarsely chopped
  9. 5 pitted dates, coarsely chopped
  10. 1/2 cup green Picholine olives, pitted and coarsely chopped
  11. 3 tablespoons coarsely chopped parsley
  1. Preheat the oven to 350°. Toast the almonds in a pie plate for about 6 minutes, or until golden.
  2. In a small saucepan, boil the orange juice over high heat until reduced to 1/4 cup. Transfer to a bowl and let cool. Whisk in the olive oil and lemon juice and season with salt and pepper.
  3. Put the couscous in a large bowl. Stir in the boiling water and 1/2 teaspoon of salt. Add the apricots and dates, cover with plastic wrap and let stand for about 15 minutes. Fluff the couscous with a fork. Stir in the olives, almonds, orange juice dressing and 2 tablespoons of the parsley. Cover and let stand for 1 hour. Fluff the couscous again, then transfer it to a platter. Sprinkle with the remaining 1 tablespoon of parsley and serve.


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