COUSCOUS SALAD WITH DRIED CHERRIES
Makes 4 cups; about 6 servings.
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.
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.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
|