I have made this same salad with the addition of a tablespoon of olive oil for years. I find the flavors are sweeter and the texture lighter without any added oil. (10-4oz servings)

  • 2 ¼ cups dry couscous
  • ¼ cup diced red onions
  • 2 3/4 cups orange juice
  • 1 Tbsp. apple cider vinegar
  • 1/3 cup currants
  • 1 tsp. ginger powder
  • ½ tsp. salt
  • 3/4 tsp. black pepper
  • 1 cup chopped cilantro

Place couscous and onions in a stainless or glass 10x12x2 baking pan. Bring all other ingredients, except for cilantro, to a boil. Pour over couscous and stir once briefly. Cover the pan with a lid or cookie sheet and set in the refrigerator until cool. Fluff couscous very gently with a fork while adding cilantro.

Per Serving: Calories: 157 Protein: 5gm Fat: 1gm

Carbohydrates: 36gm Sodium: 145mg