Yield: two dinner servings
- 1 c. plain couscous (Moroccan pasta) cooked as directed
- 1/2 c. salad oil
- 1/4 c. dried blueberries
- 1/4 c. dried apricots, cut into thin slices
- 1/2 c. hot water
- 1/4 c. small diced green bell pepper
- 1/4 c. small diced red bell pepper
- 1/4 c. chives, fine chopped
- 1/4 c. olive oil
- 1 Tbsp. fresh squeezed lime juice
- 1 tsp. salt
- 1/2 tsp. ground white pepper
- 2 c. leftover cooked pork: chops, roast, loin, sliced or small dice
- 4 c. mesclun salad mix
- When the couscous is finished cooking, add the oil and stir. This will keep the couscous from sticking together.
- Soak the dried fruit in the hot water for about 1/2 hour. Most of it will absorb into the fruit. Do not drain off the excess water.
- Combine the couscous with the dried fruit, vegetables, chives, olive oil, lime juice, salt and pepper. The salad can be mixed before the couscous is chilled, but it will keep longer and taste better when fully chilled.
- Just before service, take the chilled pork and toss it with the couscous. Serve with some mesclun salad mix tossed with some olive oil and balsamic vinegar.