Cherry Delicious Couscous Salad

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The perfect accompaniment for meat or poultry.

 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.

Combine cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl. Combine vinegar, olive oil and mustard; mix well. Pour vinegar mixture over couscous mixture; mix well. Season with salt and pepper. Serve chilled or at room temperature.

Makes 4 cups; about 6 servings.