Moroccan Green Bean Salad

• 9 ounces green beans, ends trimmed
• 1/4 cup diced dried apricot
• 2 tablespoons orange juice
• 1/2 yellow pepper, cut into strips
• 1/2 red pepper, cut into strips
• 1/2 red onion, sliced
• 1/4 cup sliced black olives
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon chopped coriander
• 1/4 cup irresistible mezzo olive oil
• 1 teaspoon couscous mixed spice
• salt and pepper
• 1/4 cup lime juice
• zucchini, slices grilled

1. Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
2. Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
3. Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
4. Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
5. Garnish with grilled zucchini slices.

green beans, apricot, orange juice, yellow pepper, red pepper, red onion, black olives, cherry tomatoes, coriander, olive oil, couscous mixed spice, salt, lime juice, zucchini

Taken from www.food.com/recipe/moroccan-green-bean-salad-505543 (may not work)