Recipe: Couscous Salad with Cashews, Currants and Snow Peas

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From: Nancy,.SanFran

Couscous Salad with Cashews, Currants and Snow Peas
By Diane Morgan, author of "Cooking For The Week: Leisurely Weekend Cooking For Easy Weekday Meals," (Chronicle Books)
Makes 6 to 8 servings

1 cup dried apricots -- quartered
1 cup dried currants or raisins
hot water
1/2 pound snow peas -- trimmed
2/3 cup olive oil
3 tablespoons lemon juice
2 cloves garlic -- minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
6 cups cooked couscous
2 cups salted roasted cashews -- (10 to 12 oz.)
4 green onions -- thinly sliced

Place apricots and currants in medium bowl and cover with hot water. Soak 20 minutes.

Meanwhile, fill 2-1/2 quart saucepan two-thirds full with water and bring to boil. Cook snow peas until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pat dry with paper towels. Set aside.

In small mixing bowl combine oil, lemon juice, garlic, red pepper flakes, salt, sugar and pepper. Whisk to combine. Taste and adjust seasonings. Set aside.

In large mixing bowl combine couscous, cashews, green onions and snow peas. Drain apricots and currants. Pat dry with paper towels and add to couscous mixture. Toss lightly to combine. Add dressing, toss to mix through, and serve.