Traverse City Record-Eagle

Food

February 2, 2012

Recipe of Week: Cherry Couscous Salad

----

This recipe, in honor of National Cherry Month, is from Traverse Bay Farms' Tart Cherry Health Report. The free report, with more than 50 recipes, can be downloaded at www.traversebayfarms.com. The company, based in Bellaire, also launched a website, www.NationalCherryMonth.com.

Cherry Delicious Couscous Salad

1 c. water or chicken broth

¾ c. quick-cooking couscous, uncooked

½ c. dried tart cherries

½ c. coarsely chopped carrots

½ c. chopped unpeeled cucumber

¼ c. sliced green onions

¼ c. toasted pine nuts or slivered almonds (optional)

3 T. balsamic vinegar

1 T. olive oil

1 T. Dijon-style mustard

Salt and pepper, to taste

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; 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.

We'll send you a Record-Eagle "We've got you covered" apron if you send us a recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets, to: Recipe of the Week, Record-Eagle, 120 W. Front St., Traverse City, MI 49685; fax 946-8632; or email jtaylor@record-eagle.com.

Text Only