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My Secret Weapon Flavor Bomb for Savory, Summery Vinaigrettes
Posted by Peggy on July 2, 2018
Recipe: Fresh Cherry Couscous Salad
2 teaspoons minced shallot
2 tablespoons concentrated cherry juice
2 tablespoons freshly squeezed orange juice
1/3 cup nut oil, such as pistachio, walnut or peanut
1 1/4 cups dry (uncooked) couscous
Pinch of cayenne
1 cup quartered fresh pitted cherries (or 1/2 cup dried cherries)
1 cup quartered fresh pitted apricots (or 1/2 cup dried apricots, sliced)
1/2 cup shelled pistachios, toasted
½ cup chopped fresh mint
Soak shallot in cherry concentrate and orange juice ten minutes. Make a dressing by whisking oil into shallot/juice mixture.
Cook couscous according to package instructions. (I used chicken stock instead of salted water.)
Toss dressing into warm couscous. Season to taste with kosher salt and a pinch of cayenne. Toss cherries and apricots into salad. (May be made, at this point, up to 24 hours in advance.)
Before serving, stir in pistachios and mint.
Number of servings (yield):
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