Cher-Licious Couscous Salad
A couscous salad with dried cherries, chopped carrots, cucumber and onions tossed with a Dijon-balsamic vinaigrette.
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 ground black 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.