Gateway IGA Recipes
https://gateway.iga.com/Recipes/Detail/543/Couscous_Salad_with_Traverse_Bay_Dried_Cherries
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.
Gateway IGA Recipes
https://gateway.iga.com/Recipes/Detail/543/Couscous_Salad_with_Traverse_Bay_Dried_Cherries
Be the first to comment on this recipe!
Add a Comment Login