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Makes about 24 (1/2-cup) servings.

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 pepper, to taste
Toasted slivered almonds, for garnish

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.

Recipe courtesy of the Cherry Marketing Institute -

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