Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/543/
Couscous Salad with Traverse Bay Dried Cherries
This Middle East favorite makes a taste-tempting salad
Yield: 4 cups; about 6 servings
Ingredients
| 1 |
cup |
water or chicken broth
|
|
|
| 3/4 |
cup |
quick-cooking couscous, uncooked
|
|
|
| 1/2 |
cup |
Traverse Bay 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, Traverse Bay dried cherries, carrots, cucumber, green onions and pine nuts in 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.
Note: To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350 F. oven 5 to 7 minutes, stirring occasionally, or until brown.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/543/