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