Title: Nutty couscous salad
 Categories: Main dish, Salads, Nuts, Rice
      Yield: 4 Servings
 
     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
 
  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.