Cous Cous salad:

3 cups cooked cous cous 

1or 2 yellow peppers chopped

1 dozen to 2 dozen dried apricots chopped (depends on size)

½  to 1 cup yellow raisins

1 onion finely chopped

Cilantro

1/3 cup of lemon juice  

1 Tablespoon Garlic minced 

1tsp mustard

1cup good light oil (canola or light olive)

Mix and pour over just enough to cover other ingredients (You don’t want it soupy).

There is a version of this in the 1997 Joy of Cooking that calls for pine nuts, but they are rather expensive and the salad is just fine without them. But if you can afford them add 1 cup of pine nuts.

This is very pretty garnished with wedges or slices of any citrus.