You will need:
1/2 cup water
1 cup fresh orange juice
1/4 cup light olive oil
4 1/2 teaspoons Umeboshi Plum Vinegar
2 pinches pink Hawaiian Sea salt
8 dried apricots, thinly sliced
2 tablespoons dried currants or raisins
2 teaspoons grated fresh ginger
1/4 medium-sized onion, finely diced
3 tablespoons toasted pine nuts ( I sometimes sub with slivered almonds)
Measure couscous and put aside in a medium-sized bowl.
In a pot, combine water, orange juice, oil, 4 teaspoons of the vinegar, and salt. Bring to a boil then add the dried fruit and ginger. Let simmer for about 1 minute. Pour this liquid mixture over the dry couscous. After a quick stir, cover the concoction with a plate to hold in the heat.
The couscous will absorb the liquid in about 20 minutes.
Meanwhile, using a smaller pot, bring about a cup of water to a boil and drop in the diced red onion. Let it boil for 20 seconds. Take the onion out with a slotted spoon or mesh strainer and put aside. Add 1/2 teaspoon of the umeboshi vinegar to the onion and mix.
When the couscous is ready, fluff it with a fork, and then add the onion and pine nuts.