|
Couscous Salad with Dried Cherries
Makes about 6 servings (4 cups)
|
|
|
|
|
|
Image © Cherry Marketing Institute
|
|
Couscous Salad with Dried Cherries
|
|
|
|
This Middle Eastern favorite makes a taste-tempting salad.
|
| |
|
Ingredients
|
|
1
|
cup water or chicken broth
|
|
3/4
|
cup uncooked quick-cooking couscous
|
|
1/2
|
cup dried tart cherries
|
|
1/2
|
cup coarsely chopped carrots
|
|
1/2
|
cup chopped unpeeled cucumber
|
|
1/4
|
cup sliced green onions
|
|
1/4
|
cup toasted pine nuts or slivered almonds* (optional)
|
|
3
|
tablespoons balsamic vinegar
|
|
1
|
tablespoon olive oil
|
|
1
|
tablespoon Dijon mustard
|
|
|
Salt and pepper to taste
|
|
*To toast pine nuts or almonds: spread nuts on ungreased pan. Bake in preheated 350°F oven 5 to 7 minutes, stirring occasionally, or until brown.
|
|
|
|
|
|
|
|
|
|
Bring water to a boil in medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with fork. Uncover; let cool 10 minutes.
|
|
Place cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in large bowl; mix well. Combine vinegar, olive oil and mustard in 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.
|
|
|
|
© Cherry Marketing Institute
|
|
|
|
|
|
|
|
|
Click here for printable version