Cherry Couscous Salad
  • 1 cup Chicken Broth
  • 1 cup Couscous
  • ½ cup Great Lakes Dried Cherries, Chopped
  • ½ cup Carrot, chopped
  • ½ cup Celery, chopped
  • 1 cup Cucumber, unpeeled and chopped
  • ¼ cup Green Onion, sliced
  • ¼ cup Great Lakes Pignolias (Pinenuts), toasted
  • 3 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Dijon Mustard
  1. Bring broth to a boil. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork and refrigerate. Combine cherries, carrot, cucumber, onion and pinenuts in a medium sized bowl. Add the cooled couscous. Whisk together in a small bowl the oil, vinegar and mustard. Pour over the salad and stir. Serve.
Recipe by Great Lakes International Trading, Inc. at