1 1/2 c. hot water
2 tbsp. butter
1/2 tsp. salt
1 c. uncooked couscous
1/2 c. frozen orange juice concentrate, thawed
1/3 c. sugar
1/4 c. vegetable oil
2 tbsp. white wine vinegar
1 tsp. grated orange peel
1 c. fresh blueberries
1 c. fresh raspberries
1 c. fresh strawberries, hulled and halved
1 fresh peach, cut into 1/2 inch chunks
1 fresh plum, cut into 1/2 inch chunks
1/4 c. fresh mint leaves

In 2 quart casserole, combine water, butter and salt. Cover and microwave on high for 4-8 minutes or until boiling. Stir in couscous. Re-cover and let stand for 5 minutes. Fluff lightly with a fork and set aside.

In 2 cup measure, combine orange juice concentrate, sugar, oil, vinegar and peel. Blend well with whisk. Add half of this mixture to the couscous and mix well. Cover and chill at least 1 hour or until cold. Add remaining juice mixture and remaining ingredients to couscous mixture. Toss gently. Serve in bowl lined with Bibb lettuce. Serves 10-12. An unusual and beautiful salad...great in summer when fruits are in season!