3/4 cup water
3/4 cup orange juice
1/4 teaspoon sea salt
¼ teaspoon coriander
1/4 teaspoon pepper
1/2 teaspoon flavors of Sicily
1 1/2 cups Couscous, dried, purchased
1/2 bunch parsley, chopped
1/2 bunch mint, chiffonade
1 tablespoon white raisins, plumped in hot water, or other dried fruit, drained
1 apple, pink lady or other, skin on, diced
2 cloves garlic, sprout removed, minced
1/4 – 1/2 cup olive oil
2-3 Tablespoons balsamic vinegar, or other
1/4 cup sheep milk feta, diced
2 tablespoons pitted green olives, chopped
1 tablespoon pine nuts

Place water, juice and seasonings in a medium saucepan; bring to boil. Add couscous and and stir; remove from heat, cover and let stand for 3-5 minutes. Meantime, in a large bowl combine/toss the herbs, dried fruit, apple and garlic.
Remove the lid on the couscous, fluff with a fork and pour couscous into the other ingredients. Toss lightly to combine. Drizzle in enough EVOO to moisten and splash with 1-3 tablespoon of vinegar, to suit your taste.  Top each portion with pine nuts, olives and the feta cheese and serve immediately.


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