Recipe for Nutty Couscous Salad


    Yield: 4 servings

    10 oz Pkg. couscous
    1/2 cup Pitted dates
    1 bunch Parsley
    1 lg Orange
    2 tbsp Olive or salad oil
    2 tbsp Cider vinegar
    1/2 tsp Sugar
    1/4 tsp Salt
    1 cup Currants
    2 tbsp Coarsely chopped crystallized ginger
    6 oz Can salted cashews

    About 30 minutes before serving or early in day: Prepare couscous as label directs.

    Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish later. Chop enough remaining parsley to measure 3 tablespoons.

    Grate peel and squeeze juice from orange. In large bowl, with fork, mix orange peel, orange juice, olive or salad oil, cider vinegar, sugar and salt. Add couscous, dates, chopped parsley, currants, ginger and cashews; toss to mix well. Garnish with parsley sprigs. Cover and refrigerate if not serving right away.