Couscous Salad with Dried Cherries Recipe

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Couscous Salad with Dried Cherries Recipe
Couscous Salad with Dried Cherries Recipe photo by Taste of Home
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Couscous Salad with Dried Cherries Recipe

Read Reviews
1
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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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.
Originally published as Couscous Salad with Dried Cherries in Test Kitchen Favorites 2004 2005, p193

Nutritional Facts

3/4 cup: 186 calories, 6g fat (1g saturated fat), 0 cholesterol, 227mg sodium, 30g carbohydrate (10g sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Couscous Salad with Dried Cherries in Test Kitchen Favorites 2004 2005, p193

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MY REVIEW
Joyce Shaull User ID: 826187 207594
Reviewed Aug. 26, 2008

"This is good with cranberries - dried - and celery instead of the cucumber"

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