Couscous Salad With Dried Cherries Recipes

COUSCOUS SALAD WITH DRIED CHERRIES

Steps:

• 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; let cool 10 minutes, uncovered.
• Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a 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.

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES

Steps:

• Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
• Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
• Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

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.

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.

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT

Steps:

• In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

FRUITY COUSCOUS SALAD

Steps:

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

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.