Couscous Salad With Dried Cherries

READY IN: 20mins
Recipe by Chef Kate

From the Cherry Institute. You can substitute almonds for the pine nuts or leave the nuts out. Use water or vegetable broth for a meatless dish. A very nice take on the North African classic--and quite simple.

Top Review by Boomette

This is great. Even though another time I may reduce the balsamic vinegar (and I used only 2 tbs of it, and 1/2 tbs of olive oil). I used sliced almonds instead of pine nuts. I used 1 cup of carrot cause I didn't have cucumber and green onion. But I'll have to try with cucumber and green onion. I used low sodium chicken stock. I like this couscous with the cherries (but DH didn't like). Thanks Chef Kate. Made for Holiday tag

Ingredients Nutrition

Directions

  1. Bring water or broth to a boil in a medium saucepan; stir in couscous.
  2. Remove from heat; let stand, covered, 5 minutes.
  3. Fluff with a fork; let cool 10 minutes, uncovered.
  4. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
  5. Combine vinegar, olive oil and mustard in a small container; mix well.
  6. Pour over couscous mixture; stir to coat all ingredients.
  7. Season with salt and pepper, if desired. Serve chilled or at room temperature.

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