Couscous Salad with Traverse Bay Dried Cherries

This Middle East favorite makes a taste-tempting salad

Yield: 4 cups; about 6 servings

Ingredients

1 cup water or chicken broth

3/4 cup quick-cooking couscous, uncooked

1/2 cup Traverse Bay dried tart cherries

1/2 cup coarsely chopped carrots

1/2 cup chopped unpeeled cucumber

1/4 cup sliced green onions

1/4 cup toasted pine nuts or slivered almonds (optional)

3 tablespoons balsamic vinegar

1 tablespoon olive oil

1 tablespoon Dijon-style mustard

Salt and pepper to taste

Directions:

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. Uncover; let cool 10 minutes.

Put cooked couscous, Traverse Bay dried cherries, carrots, cucumber, green onions and pine nuts in 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.

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

Please note that some ingredients and brands may not be available in every store.

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