1/1 Photo of Couscous Salad With Dried Cherries
Chef Kate's Note:
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.
My Private Note
Units: US | Metric
- 236.59 ml water (or a combination) or 236.59 ml chicken broth (or a combination)
- 177.44 ml couscous, uncooked
- 118.29 ml dried tart cherry
- 118.29 ml carrot, coarsely chopped
- 118.29 ml cucumber, chopped unpeeled
- 59.14 ml green onion, sliced
- 59.14 ml pine nuts, toasted (optional)
- 44.37 ml balsamic vinegar
- 14.79 ml extra virgin olive oil
- 14.79 ml Dijon mustard
- salt and pepper, to taste
- 1Bring water or broth to a boil in a medium saucepan; stir in couscous.
- 2Remove from heat; let stand, covered, 5 minutes.
- 3Fluff with a fork; let cool 10 minutes, uncovered.
- 4Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
- 5Combine vinegar, olive oil and mustard in a small container; mix well.
- 6Pour over couscous mixture; stir to coat all ingredients.
- 7Season with salt and pepper, if desired. Serve chilled or at room temperature.
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Nutritional Facts for Couscous Salad With Dried Cherries
Serving Size: 1 (174 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 173.5
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 57.8 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 2.6 g
- Sugars 2.7 g
- Protein 4.8 g