A delicious couscous salad
with dried cherries, chopped carrots, cucumber and onions tossed
with a balsamic and Dijon mustard vinaigrette.
Cher-Licious
Couscous Salad
- 3 cups water or chicken
broth
2 cups quick-cooking couscous, uncooked
2 cups dried tart cherries
2 cups coarsely chopped carrots
1 1/2 cup chopped unpeeled cucumber
1 cup chopped onions
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons Dijon-style mustard
Salt and pepper, to taste
Toasted slivered almonds, for garnish (optional)
- Bring water or broth to
a boil in a medium saucepan; stir in couscous. Remove from heat;
let stand, covered, 5 minutes. Stir with a fork until all grains
are fluffy. Uncover; let cool 10 minutes.
- In a large bowl, combine
cooked couscous, dried cherries, carrots, cucumber and onions.
- In a small bowl, combine
vinegar, olive oil and mustard; mix well. Pour over couscous
mixture; toss to coat. Season with salt and pepper. Garnish with
toasted almonds, if desired.
- Serve chilled or at room
temperature.
Makes about 24 (1/2-cup)
servings.
Recipe provided courtesy
of the Cherry Marketing Institute.
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