Couscous Salad with Dried Cherries Recipe

Couscous Salad with Dried Cherries Recipe photo by Taste of Home

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When I read this recipe, it sounded so delicious that I wanted it for my recipe file at home. It has a good combination of textures. —Betty Reuter

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Couscous Salad with Dried Cherries Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

25 5 30

Ingredients

1 cup chicken broth
3/4 cup uncooked couscous
1/2 cup dried cherries
1/2 cup chopped carrot
1/2 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup pine nuts, toasted
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

Directions

In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool.
In a bowl, combine the couscous, cherries, carrot, cucumber, onions and pine nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately. Yield: 6 servings.

TEST KITCHEN TIP Betty likes to plump the dried cherries before adding them to the couscous. Simply cover with boiling water and let stand for 30 minutes, then drain.

Nutritional Facts 1 serving (3/4 cup) equals 186 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 227 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Couscous Salad with Dried Cherries in Test Kitchen Favorites 2004 , p193

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.