Cherry Couscous Salad
Cherry Couscous Salad
Author: Jill Wilkes
Ingredients
- 1 cup Chicken Broth
- 1 cup Couscous
- 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 broth 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.
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