Source: Cookbook Sampler

Bridget's Couscous Salad for a Crowd
A great side dish for a picnic. It can be served warm or cold -- a great make-ahead dish!
Serves: 8 to 10
Prep Time: 10 minutes
Cook Time: 15 minutes


2 cups dry couscous
4-1/2 cups boiling water
1 tablespoon olive oil
1 cup slivered blanched almonds, toasted in 400 degree oven until lightly browned, about 5 minutes, then roughly chopped
1 cup dried apricots, thinly sliced
1 cup golden raisins
1/4 cup grated orange zest, (orange part only; about 1 large orange)
1/4 cup fresh mint, roughly chopped
2 tablespoons ground cumin
6 tablespoons extra virgin olive oil
6 tablespoons lemon juice, fresh
Salt and freshly cracked black pepper, to taste

In a large bowl, combine the couscous and boiling water and allow to stand for about 15 minutes, or until all the water is absorbed and the couscous has expanded and becomes soft.

Fluff the couscous with a fork. As soon as the couscous is cool enough to handle, rub your hands with a little olive oil and gently rub the couscous between your hands to make sure all the lumps are broken up. Add all the remaining ingredients and mix together gently until well combined. Add salt and pepper to taste. Serve warm or cold.