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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
Ingredients
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
Instructions
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.
Total time:
25 minutes
Number of servings (yield):
4-6 SERVINGS
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