Couscous Salad with Green Tomatoes, Melon and Black Olives

In a small bowl, soak the dried cherries in a 1/4 cup of warm water or orange juice to cover.

In a medium saucepan, bring water and salt just to a boil. Stir in couscous, remove from heat, and let stand covered for 5 minutes. Fluff couscous lightly with a fork to break up any large pieces and set aside.

In a bowl, whisk together the yogurt, olive oil, orange zest, orange juice, lemon juice, honey, salt and pepper. Reserve in the refrigerator.

Quarter the tomatoes and slice the melon and radishes paper thin, place in small bowls and set aside. Coarsely chop the olives and then the parsley.

Drain cherries of their soaking liquid. Add the chopped parsley and cherries to the saucepan of couscous, and lightly toss to distribute throughout. Transfer couscous to a large serving platter and top with the tomatoes, thinly sliced and swirled melon ribbons, olives, radishes and dried cherries. Fetch the dressing from the refrigerator, spoon over salad, and serve immediately.