Dried Cherry Couscous Salad Food

COUSCOUS SALAD WITH DRIED CHERRIES

Steps:

• 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; let cool 10 minutes, uncovered.
• 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.

ISRAELI COUSCOUS WITH CHERRIES

Steps:

• Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

NUMMY COUSCOUS SALAD WITH DRIED FRUIT

Steps:

• Put the cous cous into a large bowl and pour boiling water over top. Cover loosely with lid and let sit 10 minutes. Fluff with a fork.
• Meanwhile, chop all your veggies and then add everything to the cous cous and stir well. Serve immediately or let sit in the fridge for a few hours. It tastes better the next day!
• Enjoy!

COUSCOUS WITH DRIED CHERRIES

Steps:

• In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
• Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.