Dried Cherry Couscous Salad |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Unique picnic side dish. I've made this several times when bringing a side dish to summer barbecues. Every time, there's at least one person that asks me for the recipe. The original recipe also calls for 1 cup chopped onions, but I leave this out. Ingredients:
3 cups chicken broth or 3 cups water |
2 cups couscous |
2 cups dried tart cherries |
2 cups carrots, coarsely chopped |
1 1/2 cups cucumbers, chopped |
1/2 cup balsamic vinegar |
3 tablespoons olive oil |
2 tablespoons dijon mustard |
salt and pepper, to taste |
toasted slivered almonds, for garnish (optional) |
Directions:
1. Bring broth or water to a boil in a medium saucepan; stir in couscous.
2. Cover and remove from heat.
3. Let stand for 5 minutes.
4. Uncover and stir with a fork until all grains are fluffy.
5. Let cool for 10 minutes.
6. In a large bowl, combine cooked couscous, dried cherries, carrots, and cucumber.
7. In a small bowl, combine vinegar, olive oil, and mustard, mix well.
8. Pour over couscous mixture and toss to coat.
9. Season with salt and pepper if desired.
10. Garnish with toasted almonds.
11. Serve chilled or at room temperature.
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