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Nutty couscous salad

Yield: 4 Servings

Ingredients:

• 10 oz Pkg. couscous
• 1/2 c Pitted dates
• 1 bn Parsley
• 1 lg Orange
• 2 tb Olive or salad oil
• 2 tb Cider vinegar
• 1/2 ts Sugar
• 1/4 ts Salt
• 1 c Currants
• 2 tb Coarsely chopped -- crystallized ginger
• 6 oz Can salted cashews

Instructions:

About 30 minutes before serving or early in day: Prepare couscous as label directs. Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish later. Chop enough remaining parsley to measure 3 tablespoons. Grate peel and squeeze juice from orange. In large bowl with fork mix orange peel orange juice olive or salad oil cider vinegar sugar and salt. Add couscous dates chopped parsley currants ginger and cashews; toss to mix well. Garnish with parsley sprigs. Cover and refrigerate if not serving right away . Great New Summer Salads in "Good Housekeeping" July 1994 Vol. 219 No. 1. Posted by Cathy Harned.

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