Cherry Couscous Salad

  • Author: Meagan


A beautiful recipe from Not Without Salt, I wouldn’t have tried it if Kyla hadn’t insisted and that would have been such a shame!  Fresh cherries are required, kids and adults alike loved it and it’s the perfect addition to any barbecue (or meal! period!) – enjoy!



Cherry Couscous Salad

3 c. Israeli couscous – cooked in boiling salted water with a splash of olive oil until al dente (~7 minutes), then rinsed well with cold water and set aside to drain completely

1/4 c. pomegranate molasses

2 T. rice wine vinegar

1/3 c. olive oil

1 T. EACH freshly squeezed lemon juice AND honey

1/2 t. EACH salt AND freshly ground pepper

2 c. fresh, ripe cherries, pitted and quartered

1/2 red onion, diced (I like to rinse mine with boiling water if feeding kids, it takes away some of the onion bite)

1 c. chopped, sliced or slivered almonds

1/2 c. crumbled feta

3/4 c. EACH chopped fresh parsley AND chopped fresh mint


Place the drained and cooled couscous into a large bowl and in a separate bowl, whisk together the molasses, vinegar, olive oil, lemon juice, honey, salt and pepper before pouring over the couscous and giving it all a good stir to combine.  Mix in the cherries, almonds and onion and then right before serving stir in the herbs and feta.  Taste and adjust seasonings if you wish, but I think you’ll find it to be perfect!

  • Category: Salad, Couscous, Cherry


From Meagan's Kitchen

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