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Couscous Salad with Dried Cherries

 Couscous Salad with Dried Cherries
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

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Couscous Salad with Dried Cherries (continued)

Editor's Note: 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.