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!). My only real adaption was to reduce the couscous ratio, we prefer this salad loaded with all of the goodies – enjoy!
Cherry Couscous Salad
2 c. Israeli couscous (also known as Jerusalem couscous or Pearl 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 AND 2 T. rice wine vinegar AND 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 AND 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