Cherry Couscous Salad 2
Cherry Couscous Salad 2
Author: Jill Wilkes
Ingredients
- 1½ cups Water
- 5.8oz pkg Couscous Mix (Near East)
- ½ cup Great Lakes Dried Cherries, Chopped
- ½ cup Carrot, chopped
- ½ cup Celery, chopped
- 1 cup Cucumber, unpeeled and chopped
- ¼ cup Green Onion, sliced
- ¼ cup Great Lakes Pignolias (Pinenuts), toasted
- 3 Tablespoons Balsamic Vinegar
- 1 Tablespoon Olive Oil
- 1 Tablespoon Dijon Mustard
Instructions
- Bring water and seasoning packet from couscous mix to a boil.
- Stir in couscous.
- Cover and remove from heat.
- Let stand for 5 minutes.
- Fluff with a fork and refrigerate.
- Combine cherries, carrot, cucumber, onion and pinenuts in a medium sized bowl. Add the cooled couscous.
- Whisk together in a small bowl the oil, vinegar and mustard.
- Pour over the salad and stir.
- Serve and enjoy.
