couscous salad with dried cherries
Ingredients:
* 1 cup water or chicken broth
* 3/4 cup quick-cooking couscous, uncooked
* 1/2 cup dried tart cherries
* 1/2 cup coarsely chopped carrots
* 1/2 cup chopped unpeeled cucumber
* 1/4 cup sliced green onions
* 1/4 cup toasted pine nuts or slivered almonds (optional)
* 3 tablespoons balsamic vinegar
* 1 tablespoon olive oil
* 1 tablespoon Dijon-style mustard
* Salt and pepper, to taste
Directions:
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. Uncover; let cool 10 minutes.
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.
Serves 6 (4 cups).
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