Couscous Salad with Dried Cherries
Quick cooking coucous is a great base for this chopped vegetable salad. Dried cherries, pine nuts and a zesty dressing complete this salad that can be served either chilled or at room temperature.
2 cups water or broth
1 1⁄2 cups couscous
1 cup dried tart cherries
1 cup carrot, chopped
1 cup cucumber, chopped
1⁄2 cup green onions, sliced
1⁄2 cup toasted pine nuts
6 tbsp. balsamic vinegar
2 tbsp. Dijon-style mustard
1. In a saucepan over medium-high heat, bring water or broth to a boil. Stir in couscous and remove from heat. Let stand, covered, 5 min. Fluff with fork.
2. In a small bowl, combine vinegar, oil, and mustard. Season and reserve.
3. In a large bowl, combine couscous, cherries, carrots, cucumber, onion, and nuts. Season to taste.
4. Drizzle dressing on a bed of couscous salad and serve at either room temperature or chilled.