Couscous Salad

Couscous is tiny grain of pasta that is often used in Moroccan cooking. It combines well with dried cherries in this salad that’s a great accompaniment to pork, lamb or poultry.

• 1 cup water
• 3/4 cup quick-cooking couscous, uncooked
• 1/2 cup dried tart cherries
• 1/2 cup coarsely chopped carrots
• 1/2 cup chopped cucumber
• 1/4 cup sliced green onions
• 1/4 cup toasted slivered almonds (optional)
• 3 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon-style mustard
• Salt and pepper, to taste

1. Bring water to a boil in a medium saucepan; stir in couscous.

2. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.

3. Put cooked couscous, dried cherries, carrots, cucumbers, green onions and almonds in a large mixing bowl; mix well.

4. Combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture, stirring to coat all ingredients. Season with salt and pepper.

5. Serve chilled or at room temperature.

Nutrition facts per serving Calories per serving: 171 • Total Fat per serving: 5.6 g
Cholesterol: 0.1mg
Food exchanges 1 starch/bread • 1 fat

source: Michigan Department of Community Health