Recipe - Fruited Couscous Salad

1 One half cup Hot water
One fourth teaspoon Salt
1 cup Uncooked couscous
One half cup Frozen orange juice
concentrate, defrosted
2 tablespoon White wine vinegar
1 tablespoon Sugar
1 tablespoon Vegetable oil
1 teaspoon Grated orange peel
1 cup Fresh blueberries
1 cup Fresh raspberries
1 cup Fresh strawberries; hulled
and halved
1 Fresh peach; pitted and cut
in 1/2" chunks
1 Fresh plum tomatoes; pitted
and cubed
One fourth cup Fresh mint leaves

Combine water and salt in a 2 quart saucepan. Bring to boil over
mediumhigh heat. Stir in couscous. Cover. Remove from heat. Let stand for
5 minutes. Fluff couscous lightly with fork. Place in medium mixing bowl.
Set aside.

Combine concentrate, vinegar, sugar, oil and peel in 2 cup measure. Blend
well with whisk. Add half of juice mixture to couscous. Mix well. Cover and
chill at least 1 hour.

Add remaining juice mixture and remaining ingredients to couscous mixture.
Toss gently to combine. Line serving bowl with lettuce, if desired.

Recipe by: Unknown Cookbook Posted to MCRecipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997