Couscous Salad With Dried Cherries

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

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.