Cherry Couscous Salad

Sunday is my absolute favorite day of the week and Sunday during the Fall and Winter months in my kitchen means robust, hearty meals for dinner…however once the weather gets warmer and dinners are typically had in our backyard the meals start to get lighter and easier to whip together…case in point, this Cherry Couscous Salad. Cherries have just started popping up in our grocery stores and I must admit for years I was not a cherry fan and never attempted to experiment with them. Moving to the Midwest and eating fresh Michigan Cherries has changed my tune! Now, I can’t get enough…this salad is a fantastic side dish or in my house it becomes a great dinner meal. I simply beef up this basic recipe with either cubed or shredded chicken, a handful of spinach leaves and walnuts – and you can truly add anything else you have in your fridge or pantry that you think will enhance this already tasty and simple summer salad!

Cherry Couscous Salad
  • 1½ cups Israeli couscous
  • 1 tablespoon olive oil
  • 2 cups water
  • 1½ cups pitted cherries
  • ½ cup chopped black olives
  • 1 tablespoon lemon juice
  • ¼ cup chopped tarragon
  • 1½ cups cooked chicken, chopped or shredded (optional)
  • Handful of spinach leaves
  • Handful of nuts (I suggest walnuts, pine nuts or almonds)
  • Salt and Pepper
  1. In a saucepan, cook 1½ cups Israeli couscous in 1 tablespoon olive oil over moderate heat, stirring, 3 minutes. Add 2 cups water, cover and cook for 10 minutes.
  2. Transfer to a bowl and stir in cherries, black olives, lemon juice, and tarragon. Season with salt and pepper. Add in chopped/shredded chicken, spinach and nuts if you'd like.
  3. Serve and enjoy!