Winter Citrus Couscous Salad | Kim Sunée

Ingredients

• 14-to-16 ounces pearl (Israeli) couscous or plain non-pearl couscous
• 1/3 cup extra virgin olive oil
• 2 plump, juicy oranges; 1 peeled and cut into segments; the other juiced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 1/2 small red onion or 4 green onions, chopped
• 1 to 2 cups packed chopped or torn fresh herbs such as flat-leaf parsley, cilantro, mint
• 1 cucumber, seeded as needed, and chopped
• 2/3 cup golden raisins or currants or chopped and pitted dates
• Optional: fresh lemon juice; chopped Marcona almonds, pecans, or walnuts; pomegranate arils