Cherry Couscous Salad
Sometimes I decide to cook something because it’s a recipe I’ve done a million times and I know that it’s going to taste amazing, like cheddar & pinto bean patties. Sometimes it’s because I see a recipe in a book, magazine, or blog and am immediately compelled to give it a try, like Smitten Kitchen’s pasta with goat cheese. Then, I have the days when I realize that I’ve had that box of couscous in my cupboard for a year, a YEAR, and by George, I’m going to do SOMETHING with it. That’s when I make things like Couscous Salad with Cherries.
And you know what? I should get fed up with my cupboard ingredients more often, because this was delicious. It was a little too healthy for Chase to even try, but that was fine because I really didn’t feel like sharing anyway. This salad is perfect for picnics, because the dressing is very light and doesn’t make it soggy. It’s also perfect for sitting at home on a summer day with a glass of lemonade, enjoying it bite by tasty bite.
Cherry Couscous Salad
Adapted from Vegetarian Times
The original recipe called for cucumber, but I’m not a big fan so I omitted it. Similarly, if there’s an ingredient that you feel is missing or should be added, feel free to customize this salad however you would like. You can also substitute quinoa or bulgur for the couscous.
Ingredients:
1/4 cup sliced almonds
1 1/2 cups uncooked couscous
2 cups spinach leaves
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup plain low-fat yogurt
5 Tbs. olive oil, divided
2 Tbs. fresh lemon juice
2 cloves garlic, mincedToast the almonds, either in a over the stove at medium heat or in an oven at 350 degrees for 7-10 minutes, or until the almonds have just turned golden brown.
In a saucepan, combine 1 ½ cups water, 2 tablespoons olive oil and ½ tsp salt and bring to a boil. Remove from heat and add the couscous. Stir well and let stand for 5 minutes. Fluff with a fork and allow to cool. Meanwhile, lay 5 or 6 spinach leaves flat on top of one another on cutting board and slice into strips.
Toss together couscous, almonds, spinach, cherries, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Chill 30 minutes to allow flavors to develop, then dig in.
Oh yummy yummy yumsville!
this looks delicious!!!
God, I love couscous. I’ve tried a bunch of different recipes with dried fruit, but never fresh fruit. This version with fresh cherries looks killer. Yum!
The recipe says you can use dried cherries, but I’m telling you, fresh is the way to go! I’m a total convert now!
yum! i just bookmarked this recipe!
This looks awesome. I’m a huge fan of couscous salads, especially for packing along for lunch and this combo with cherries looks like a keeper!