Recipe: Couscous Salad with Pine Nuts and Raisins with Lime Vinaigrette

COUSCOUS SALAD WITH PINE NUTS AND RAISINS

Toss together:
3 cups cooked couscous (1 1/3 cups uncooked)
1/4 cup Lime Vinaigrette, prepared with cumin seed (recipe follows)

Add and toss to combine:
1/4 cup pine nuts, toasted
1 yellow bell pepper, very finely diced
6 dried apricots, finely chopped
3 tablespoons golden raisins
2 tablespoons dried currants
2 tablespoons chopped fresh cilantro or snipped fresh chives

Season with:
salt to taste
Add more dressing if desired.

LIME VINAIGRETTE
Prepare Basic Vinaigrette (recipe follows), substituting 1/4 cup fresh lime juice for the vinegar or lemon juice and, if desired, adding a large pinch of toasted cumin seed.

---

BASIC VINAIGRETTE

Mash together until a paste is formed:
1 small clove garlic, peeled
2 to 3 pinches of salt
Remove to a small bowl or jar with a tight fitting lid.

Add and whisk or shake until blended:
1/4 to 1/2 cup red wine vinegar (or fresh lemon juice)
1 shallot, minced
1 teaspoon Dijon mustard (optional)
salt and ground black pepper to taste

Add in a slow, steady stream, whisking constantly, or add to jar and shake until smooth:
1 cup extra-virgin olive oil

Taste and adjust the seasonings. Use at once or cover and refrigerate.

Servings: 4
Source: The New Joy of Cooking