St. Joseph IGA Recipes
https://stjoseph.iga.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 | |
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| 3/4 | cup | quick-cooking couscous, uncooked | |
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| 1/2 | cup | Traverse Bay dried tart cherries | |
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| 1/2 | cup | coarsely chopped carrots | |
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| 1/2 | cup | chopped unpeeled cucumber | |
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| 1/4 | cup | sliced green onions | |
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| 1/4 | cup | toasted pine nuts or slivered almonds (optional) | |
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| 3 | tablespoons | balsamic vinegar | |
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| 1 | tablespoon | olive oil | |
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| 1 | tablespoon | Dijon-style mustard | |
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| Salt and pepper to taste | |||
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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.
St. Joseph IGA Recipes
https://stjoseph.iga.com/Recipes/Detail/543/
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