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
- 1 cup water (or a combination) or 1 cup chicken broth (or a combination)
- 3⁄4 cup couscous, uncooked
- 1⁄2 cup dried tart cherry
- 1⁄2 cup carrot, coarsely chopped
- 1⁄2 cup cucumber, chopped unpeeled
- 1⁄4 cup green onion, sliced
- 1⁄4 cup pine nuts, toasted (optional)
- 3 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
Directions See How It's Made
- Bring water or broth to a boil in a medium saucepan; stir in couscous.
- Remove from heat; let stand, covered, 5 minutes.
- Fluff with a fork; let cool 10 minutes, uncovered.
- Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
- Combine vinegar, olive oil and mustard in a small container; mix well.
- Pour over couscous mixture; stir to coat all ingredients.
- Season with salt and pepper, if desired. Serve chilled or at room temperature.