Cherry Delicious Couscous Salad
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.