 Couscous Salad with Dried Cherries
Makes about 6 servings (4 cups)
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Image © Cherry Marketing Institute
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Couscous Salad with Dried Cherries
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This Middle Eastern favorite makes a taste-tempting salad.
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Ingredients
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1
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cup water or chicken broth
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3/4
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cup uncooked quick-cooking couscous
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1/2
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cup dried tart cherries
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1/2
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cup coarsely chopped carrots
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1/2
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cup chopped unpeeled cucumber
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1/4
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cup sliced green onions
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1/4
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cup toasted pine nuts or slivered almonds* (optional)
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3
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tablespoons balsamic vinegar
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1
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tablespoon olive oil
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1
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tablespoon Dijon mustard
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Salt and pepper to taste
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*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.
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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.
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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.
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© Cherry Marketing Institute
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Printed
from fbnr.com
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