June 11, 2013, 11:09 am

Couscous Salad With Dried Cherries

This Middle Eastern favorite makes a taste-tempting salad.

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.


Smeltzer Orchard Company, LLC

Call: 1-231-882-4421
Fax: 1-231-882-4430
6032 Joyfield Road
Frankfort, Michigan 49635