My F&W
quick save (...)
Cherry Couscous Salad
© John Kernick

Cherry Couscous Salad

  • FAST

Doctoring couscous with sweet cherries, salty olives and fresh tarragon creates a speedy, delicious and interesting side dish.

  1. 3 tablespoons extra-virgin olive oil
  2. 1 1/2 cups Israeli couscous
  3. 1 tablespoon fresh lemon juice
  4. 1 1/2 cups chopped pitted cherries
  5. 1/2 cup oil-cured black olives, pitted and chopped
  6. 1/4 cup chopped tarragon
  7. Kosher salt
  8. Pepper
  1. In a medium saucepan, heat 1 tablespoon of the olive oil. Add the couscous and cook over moderate heat, stirring, until lightly golden, about 3 minutes. Add 2 cups of water, cover and cook over low heat until the couscous is tender and all of the liquid is absorbed, about 10 minutes. Transfer the couscous to a bowl. Stir in the remaining ingredients, season with salt and pepper and serve.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.