Couscous Salad with Dried Fruit and Olives

• 1/4 cup slivered blanched almonds
• 1 cup fresh orange juice
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Salt and freshly ground pepper
• 1 1/3 cups couscous (about 10 ounces)
• 2 cups boiling water
• 6 dried apricots, coarsely chopped
• 5 pitted dates, coarsely chopped
• 1/2 cup green Picholine olives, pitted and coarsely chopped
• 3 tablespoons coarsely chopped parsley

1. Preheat the oven to 350.
2. Toast the almonds in a pie plate for about 6 minutes, or until golden.
3. In a small saucepan, boil the orange juice over high heat until reduced to 1/4 cup.
4. Transfer to a bowl and let cool.
5. Whisk in the olive oil and lemon juice and season with salt and pepper.
6. Put the couscous in a large bowl.
7. Stir in the boiling water and 1/2 teaspoon of salt.
8. Add the apricots and dates, cover with plastic wrap and let stand for about 15 minutes.
9. Fluff the couscous with a fork.
10. Stir in the olives, almonds, orange juice dressing and 2 tablespoons of the parsley.
11. Cover and let stand for 1 hour.
12. Fluff the couscous again, then transfer it to a platter.
13. Sprinkle with the remaining 1 tablespoon of parsley and serve.

slivered blanched almonds, orange juice, extravirgin olive oil, lemon juice, salt, couscous, boiling water, dates, green picholine olives, parsley

Taken from www.foodandwine.com/recipes/couscous-salad-with-dried-fruit-and-olives (may not work)