Doctoring couscous with sweet cherries, salty olives and fresh tarragon creates a speedy, delicious and interesting side dish.
Slideshow: More Couscous Recipes
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
How to Make It
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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