Recipe for Couscous Salad with Cashews, Currants and Snow Peas 
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Yield:
8
Ingredients:
Amount Ingredient
1 cup dried apricots quartered
1 cup dried cur as needed
1/2 lb snow peas trimmed
2/3 cup olive oil
3 tbl lemon juice
2 x garlic cloves minced
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp sugar
1/2 tsp freshly-ground black pepper
6 cup cooked couscous
2 cup salted roasted cashews - (10 to 12 oz)
Instructions:
Instructions: Place apricots and currants in medium bowl and cover with hot water. Soak 20 minutes.

Meanwhile, fill 2 1/2 quart saucepan two-thirds full with water and bring to boil. Cook snow peas until bright green and crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pat dry with paper towels. Set aside.

In small mixing bowl combine oil, lemon juice, garlic, red pepper flakes, salt, sugar and pepper. Whisk to combine. Taste and adjust seasonings. Set aside.

In large mixing bowl combine couscous, cashews, green onions and snow peas. Drain apricots and currants. Pat dry with paper towels and add to couscous mixture. Toss lightly to combine. Add dressing, toss to mix through, and serve.

This recipe yields 6 to 8 servings.

NOTES :

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