Recipe

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• equal parts totaling 2 cups pitted and chopped fresh cherries, fresh dates, and dried apricots
• 2 cups couscous
• 3 cups water
• 3/4 stick butter, divided
• 1 tsp salt
• 3 tbsp sugar
• 3 tbsp dark brown sugar
• 1 cup mayonnaise
• 1 cup buttermilk
• 1/2 cup chopped fresh tarragon
• 1/2 cup fresh squeezed orange juice
• salt and pepper to taste

• 1 for the salad: heat 1/2 stick butter and brown sugar in a sauté pan. add fruit over medium heat and heat through/begin to break down the fruit;
• 2 in a large pot, add the water, sugar, remaining butter, and salt. bring to a boil;
• 3 as soon as the water comes to a boil, add the fruit mixture and the couscous. stir through quickly;
• 4 cover and remove from heat. ready to serve in 20 minutes (or when all liquid is absorbed);
• 5 use a cup or ramekin to mold the individual salads and turn them out onto a lettuce bed.
• 6 for the dressing: mix all ingredients in large bowl (if too thin, add mayo, if too thick, add 4 parts buttermilk and 1 part citrus juice);
• 7 pour over individual salads.