Couscous Salad With Dried Cherries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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.
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