Cherry Couscous Salad

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

  • Total Time:
  • Servings: 4

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  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups Israeli couscous
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups chopped pitted cherries
  • 1/2 cup oil-cured black olives, pitted and chopped
  • 1/4 cup chopped tarragon
  • Kosher salt
  • Pepper

How to make this recipe

  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.

Contributed By Photo © John Kernick Published June 2014

483787 recipes/cherry-couscous-salad 2014-05-07T21:45:45+00:00 Kay Chun summer|barbecue-cookout|beans-grains-and-legumes|salads|side-dishes|4|fast|healthy|make-ahead|vegetarian|weeknight-dinner|lunch june-2014 recipes,cherry-couscous-salad 483787

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