Best Couscous Salad With Dried Cherries Recipes

DRIED CHERRY COUSCOUS SALAD

Steps:

• Bring broth or water to a boil in a medium saucepan; stir in couscous.
• Cover and remove from heat.
• Let stand for 5 minutes.
• Uncover and stir with a fork until all grains are fluffy.
• Let cool for 10 minutes.
• In a large bowl, combine cooked couscous, dried cherries, carrots, and cucumber.
• In a small bowl, combine vinegar, olive oil, and mustard, mix well.
• Pour over couscous mixture and toss to coat.
• Season with salt and pepper if desired.
• Garnish with toasted almonds.
• Serve chilled or at room temperature.

COUSCOUS WITH DRIED CHERRIES

Steps:

• In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
• Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

NUMMY COUSCOUS SALAD WITH DRIED FRUIT

Steps:

• Put the cous cous into a large bowl and pour boiling water over top. Cover loosely with lid and let sit 10 minutes. Fluff with a fork.
• Meanwhile, chop all your veggies and then add everything to the cous cous and stir well. Serve immediately or let sit in the fridge for a few hours. It tastes better the next day!
• Enjoy!

FRUITY COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

ISRAELI COUSCOUS WITH CHERRIES

Steps:

• Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.