This is an interesting take on a pasta salad.  The pasta here is Israeli cous cous (or you could use regular) and I made a citrus dressing to toss it all in.  It was pretty darn tasty too.  It’s great for picnics and summer parties because it doesn’t contain anything (mayo) that will go bad if left out.

Citrus Cous Cous Salad

1 1/2 cups Israeli cous cous*

1/2 large cucumber, seeded and diced

1/4 cup dried cherries

1/4 cup dried cranberries

1/4 cup chopped fresh mint

1/4 cup chopped green onions

For the dressing:

Juice and zest from 1 medium orange

Juice of half a lemon

2 TB white wine vinegar

2 TB olive oil

1 tsp agave

1 tsp salt

1/2 tsp pepper

Bring a large pot of water to a boil.   Add your cous cous and cook until tender.  While cous cous is cooking, mix together the dressing ingredients in the bottom of a large mixing bowl.  When pasta is cooked, drain well and toss in the dressing.  The hot pasta will soak up all of the yummy dressing, so it’s important to add it before it has cooled.  Add remaining salad ingredients and refrigerate until ready to serve.  (Since the cous cous is still hot, you may want to wait until it has cooled before adding the mint to keep the mint from wilting.)  Serve either cold or at room temperature.

*If you are unable to find Israeli cous cous (the large type of cous cous), you can use regular.  Cook according to package directions, then follow the steps above.