Couscous Salad With Dried Cherries

  • Prep Time: 15 minutes
  • Cook Time: 7 minutes
  • Total Time: 22 minutes

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


Step 1. 

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.

Step 2. 

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.

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.

Makes 4 cups; about 6 servings.