Recipe: Maftoul Couscous Description and Couscous Salad with Citronette

Thanks for the recipes Mickey. I'll have to give them a try. The couscous I have is larger than the regular type. Here is a discription. The salad discribed sound pretty yummy also:

"This couscous, also known as "Maftoul" and "Israeli Couscous," is much larger, and its texture is creamier, than the tiny, fluffy Moroccan version. Served warm, this pearl-like pasta is pure comfort food. The Lebanese traditionally serve it pilaf-style with chicken or lamb. Cook it with a little vegetable stock, and then add some petit black lentils, chopped peppers, olives, onions, tomatoes, herbs, and a little citronette for a superb salad."

Here is a recipe I found for Citronette:

Citronette
Makes about 2/3 cup

2 tablespoons orange juice concentrate, thawed
1 1/2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons Ground Cumin, toasted*
1 teaspoon Garlic Powder
1 teaspoon honey
1/4 to 1/2 teaspoon Crushed Red Pepper
1/3 cup vegetable oil
Salt, to taste

* To toast ground cumin, in small saucepan, shake over low heat 30 seconds to 1 minute, just until fragrant. Be careful not to burn.