1 pk Couscous (10 oz size)* 1/3 c Olive oil 1 lg Carrot, diced fine 1 ea Red Bell Pepper/Dice Fine 1 ea Yellow Bell Pepper/Dice Fine 1 ea Green Bell Pepper/Dice Fine 1 bn Fresh chives, or 1 c Chopped green onions, for -garnish 1/2 lb Dried cherries** Prepare the couscous according to package directions, substituting chicken broth or stock for the water. In the olive oil, saute the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix. Keep warm and arrange on the same platter as the cooked turkey. ** If dried cherries are not available, raisins can be substituted.
How To make Dried Cherry Couscous's Videos
Cherry-Drizzled Pork Chops and Tomato Couscous Salad
A cherry on top isn’t just for sundaes; we’re using the fruit to dress savory pork chops in this recipe. You’ll be making a pan sauce that features both dried cherries and cherry jam for double the fruity fun. Make sure to get a little of it on the couscous salad—that sweetness is the perfect complement to the tartness of the lemon and tomatoes that get mixed in.
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couscous salad with dried cranberries
ingredients
1 1/2 couscous 1 1/2 cup boiling water 1/4 cup lemon juice 1/4 cup olive oil 1 tsp ground cumin 3/4 cup coarsely chopped fresh mint 1 cup dried cranberries coarsely chopped 1/2 cup slivered almonds roasted salt
methods
1) combine the boiling water and couscous covered and stand for 5 minutes
2) place lemon juice, olive oil and cumin in a jar and shake well.
3) add cumin dressings, cranberries, almonds, mints to couscous and toast gently.
serve with any types of meats or top with halloumi cheese