Dried Cherry Couscous Salad Recipes

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COUSCOUS WITH DRIED CHERRIES



Couscous with Dried Cherries image

My family loves couscous and this fruity variation is one of our favorites. This is also delicious with other dried fruit such as cranberries and apricots.

Provided by STEPHNDON

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

1 cup chicken broth
¼ cup water
¼ cup dried sour cherries
1 tablespoon butter
1 pinch salt
ground black pepper to taste
1 cup uncooked couscous

Steps:

  • In a 2 quart saucepan, combine chicken broth, water, dried cherries, butter, salt, and pepper. Cook over high heat until boiling.
  • Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff with a fork, and serve immediately.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 42.6 g, Cholesterol 8.3 mg, Fat 4 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 2.1 g, Sodium 419.8 mg, Sugar 8.5 g

COUSCOUS SALAD WITH DRIED CHERRIES



Couscous Salad with Dried Cherries image

When I read this recipe, it sounded so delicious that I wanted it for my recipe file at home. It has a good combination of textures. -Betty Reuter

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 cup chicken broth
3/4 cup uncooked couscous
1/2 cup dried cherries
1/2 cup chopped carrot
1/2 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup pine nuts, toasted
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

Steps:

  • In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. , In a bowl, combine the couscous, cherries, carrot, cucumber, onions and pine nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts :

ISRAELI COUSCOUS WITH CHERRIES



Israeli Couscous with Cherries image

Fresh cherries have a fleeting season so enjoy them as much as possible when they are available and consider using them in more than just desserts. Their naturally sweet-tart flavor is a great balance to savory ingredients like feta and fresh herbs.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

Nutrition Facts : Calories 287, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 581 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES



Curried Couscous Salad with Dried Sweet Cranberries image

For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Steps:

  • Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
  • Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
  • Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS



Couscous Salad With Dried Cranberries and Pecans image

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Provided by Mark Bittman

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried

Steps:

  • Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
  • Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
  • Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams

COUSCOUS SALAD WITH DRIED CHERRIES



Couscous Salad With Dried Cherries image

From the Cherry Institute. You can substitute almonds for the pine nuts or leave the nuts out. Use water or vegetable broth for a meatless dish. A very nice take on the North African classic--and quite simple.

Provided by Chef Kate

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water (or a combination) or 1 cup chicken broth (or a combination)
3/4 cup couscous, uncooked
1/2 cup dried tart cherry
1/2 cup carrot, coarsely chopped
1/2 cup cucumber, chopped unpeeled
1/4 cup green onion, sliced
1/4 cup pine nuts, toasted (optional)
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

  • 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; let cool 10 minutes, uncovered.
  • Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
  • Combine vinegar, olive oil and mustard in a small container; mix well.
  • Pour over couscous mixture; stir to coat all ingredients.
  • Season with salt and pepper, if desired. Serve chilled or at room temperature.

DRIED CHERRY COUSCOUS SALAD



Dried Cherry Couscous Salad image

Unique picnic side dish. I've made this several times when bringing a side dish to summer barbecues. Every time, there's at least one person that asks me for the recipe. The original recipe also calls for 1 cup chopped onions, but I leave this out.

Provided by noway

Categories     < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

3 cups chicken broth or 3 cups water
2 cups couscous
2 cups dried tart cherries
2 cups carrots, coarsely chopped
1 1/2 cups cucumbers, chopped
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
salt and pepper, to taste
toasted slivered almonds, for garnish (optional)

Steps:

  • Bring broth or water to a boil in a medium saucepan; stir in couscous.
  • Cover and remove from heat.
  • Let stand for 5 minutes.
  • Uncover and stir with a fork until all grains are fluffy.
  • Let cool for 10 minutes.
  • In a large bowl, combine cooked couscous, dried cherries, carrots, and cucumber.
  • In a small bowl, combine vinegar, olive oil, and mustard, mix well.
  • Pour over couscous mixture and toss to coat.
  • Season with salt and pepper if desired.
  • Garnish with toasted almonds.
  • Serve chilled or at room temperature.

COUSCOUS SALAD



Couscous Salad image

This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 8 cups

Number Of Ingredients 11

1 pound (about 1 cup) fresh English peas, shelled
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 medium red bell pepper, seeded, deveined, and cut into 1/4-inch dice
1 small carrot, peeled and cut into 1/4-inch dice
2 medium garlic cloves, finely chopped
1 teaspoon coarse salt, plus 1 pinch
1 tablespoon curry powder
2 1/2 cups water
3 ounces (1/2 cup) dried cranberries
2 cups couscous

Steps:

  • Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil. Add shelled peas, and cook for 2 minutes. Transfer to ice-water bath to stop cooking. Drain, and set aside.
  • Heat oil in a medium saucepan over medium-high heat. Add onion, red pepper, carrot, garlic, and a pinch of salt. Cook, stirring occasionally, until onion is translucent and carrots are tender, about 5 minutes. Add 1 teaspoon salt and curry powder, and cook for 1 minute more.
  • Add 2 1/2 cups water and dried cranberries. Bring to a boil. Stir in couscous and the cooked peas. Cover, and remove from heat; let sit for 5 minutes. Remove cover, and fluff with a fork. Serve immediately.

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