Couscous Salad with Dried Cherries

  • Yield: 6 to 8 servings


Couscous Salad:
1cup chicken broth
3/4cup couscous
1/2cup dried cherries
1/2cup coarsely chopped carrots
1/2cup chopped unpeeled cucumber
1/4cup thinly sliced scallions
1/4cup pine nuts
Balsamic Vinaigrette (see below)
Salt and Pepper to taste
Balsamic Vinaigrette:
3tablespoons balsamic vinegar
1tablespoon olive oil
1tablespoon Dijon mustard


  1. For the salad.  Bring the chicken broth to a boil in a medium saucepan.  Stir in the couscous.  Remove from the heat and let stand, covered, for 5 minutes.  Fluff with a fork and let cool, uncovered, for 10 minutes.  Combine the couscous, dried cherries, carrots, cucumber, scallions and pine nuts in a salad bowl.  Add the Balsamic Vinaigrette, salt and pepper and mix well.  Chill until serving time.
  2. For the dressing.  Whisk the vinegar, olive oil and Dijon mustard in a small bow.

Recipe reprinted with permission from The Junior League of Wheeling’s Wild! Wonderful! (The Junior League of Wheeling, Inc., 2003).