Recipes Nugget Markets Signature Recipes
Couscous Salad with Pickled Cherries
- Prep time
- 15 minutes PT15M
- Cook time
- 20 minutes PT20M
- 4 servings
Cherries pickled in red wine vinegar add the perfect amount of sweet-tart flavor to this Mediterranean grain salad.
- 1 pound cherries, halved and pitted
- 1 cup red wine vinegar
- ¼ cup sugar
- 2 cups couscous
- 3 ounces olive oil
- 2 cups water
- 1 teaspoon salt
- ¼ cup sliced almonds, toasted
- ½ bunch cilantro, chopped
- 2 tablespoons chopped mint
- ½ lime, zested and juiced
Add cherries, red wine vinegar and sugar to a sauce pot. Bring to a boil and simmer for two minutes. Remove the cherries from the pot with a slotted spoon and place in a work bowl. Continue to simmer cooking liquid until reduced by half, about 5 minutes. Toss cherries with liquid and cool to room temperature.
Place the couscous in a dish, add the olive oil and stir until the couscous is evenly coated. Bring the water to a boil with the salt and pour over the couscous. Stir once and cover tightly with foil. Let cool to room temperature. Fluff with a fork.
Remove the cherries from the pickling liquid and rough chop. Toss the couscous with the cherries, toasted almonds, cilantro, mint, lime zest and juice.