sketch of Bob above the Couscous Salad recipe.


1 c. water or chicken broth
3/4 c. quick-cooking couscous, uncooked
1/2 c. dried tart cherries
1/2 c. coarsely chopped carrots
1/2 c. chopped unpeeled cucumber
1/4 c. sliced green onions
1/4 c. toasted pine nuts or slivered almonds (optional)
3 T. balsamic vinegar
1 T. olive oil
1 T. Dijon mustard
salt and pepper, to taste

Bring water or broth to a boil in a medium saucepan and stir in the couscous. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Uncover and let cool for 10 minutes. Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl and mix well. Combine vinegar, olive oil and mustard in a small container and mix well. Pour over couscous mixture and stir to coat all ingredients. Season with salt and pepper to taste if desired. Serve chilled or at room temperature.

(makes 4 cups: about 6 servings)

Note: To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350° oven 5-7 minutes, stirring occasionally or til brown.

Couscous Salad recipe is published in our May, 2013 Menu Minder, Issue #355.