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| 3/4 Tasse | water hot |
| 1/8 Teelöffel | salt |
| 1/2 Tasse | couscous uncooked |
| 1/4 Tasse | Frozen oj concentrate; thawed |
| 1 Esslöffel | white wine vinegar |
| 1 1/2 Teelöffel | sugar |
| 1/2 Teelöffel | orange peel grated |
| 1/2 Tasse | Blueberries |
| 1/2 Tasse | Hulled and halved strawberries |
| 1/2 Tasse | Peach chunks |
| 1/2 Tasse | Plum plum chunks |
| 2 Esslöffel | mint leaves fresh |
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Just out in Sept issue of Vegetarian Times Recipe Collection is this -
In a 1 quart saucepan, combine water and salt, bring to a boil. Stir in couscous and cover and remove from heat and let stand 5 minutes.Fluff couscous lightly with fork. Place in medium mixing bowl and set aside. In a 1 cup measure, combine juice concentrate, vinegar, sugar, and peel.
Blend well with a wire whisk. Add half juice mixture to couscous, mix well. Cover and chill at least 1 hour.
Add remaining juice mixture and remaining ingredients to couscous. Toss gently to combine. Line serving bowls with lettuce, if desired.
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