Couscous
Salad with Dried Cherries
- 1 cup water or chicken
broth
3/4 cup quick-cooking couscous, uncooked
1/2 cup dried tart cherries
1/2 cup coarsely chopped carrots
1/2 cup chopped unpeeled cucumber
1/4 cup sliced green onions
1/4 cup toasted pine nuts or slivered almonds (optional)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
Salt and pepper, to taste
- Bring water or broth to
a boil in a medium saucepan; stir in couscous. Remove from heat;
let stand, covered, 5 minutes. Fluff with a fork. Uncover; let
cool 10 minutes.
- Put cooked couscous, dried
cherries, carrots, cucumber, green onions and pine nuts in a
large bowl; mix well. Combine vinegar, olive oil and mustard
in a 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.
Makes 4 cups; about 6 servings.
Note: To toast pine nuts
or almonds, spread nuts in an ungreased pan. Bake in a preheated
350-degree oven 5 to 7 minutes, stirring occasionally, or until
brown.
Recipe provided courtesy
of the Cherry Marketing Institute.
