Couscous with cherries

Couscous is given variety by the addition of cherries.

• 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

METHOD

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.

Combine cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl.

Combine vinegar, olive oil and mustard and mix well. Pour vinegar mixture over couscous mixture. Mix well. Season with salt and pepper.

Serve chilled or at room temperature.

Makes 4 cups; about 6 servings

recipe from www.inmamaskitchen.com

Adapted with permission from the Cherry Marketing Institute. Thank you.

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