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Cherry Couscous Salad
© John Kernick

Cherry Couscous Salad

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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.
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