MI Coop Kitchen

Cherry Couscous

Recipe by
Great Lakes Energy Cooperative  
30 minutes plus chilling time
Prep: 20 minutes | Cook: 5 minutes | Servings: 6 servings, 3/4 cup each


  • 1 cup water or chicken broth
  • 3/4 cup quick-cooking couscous, uncooked (may sub wild rice or a grain mixture)
  • 1/2 cup dried tart cherries
  • 1/2 cup coarsely chopped carrots
  • 1/2 cup chopped unpeeled cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup toasted pine nuts or slivered almonds (optional)
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon-style mustard
  • Salt and pepper, to taste


  1.  Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
  2. Combine cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl. Combine vinegar, olive oil and mustard; mix well. Pour vinegar mixture over couscous mixture; mix well. Season with salt and pepper. Serve chilled or at room temperature.



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