Cherry and Apple Couscous Salad

This Cherry and Apple Couscous Salad combines sweet, juicy cherries, crunchy apples, and toasted walnuts with a tangy dressing. It has the perfect balance of flavors and textures and makes a wonderful light lunch or summer potluck addition.

Couscous Salad with Cherries and Apple

So, you guys. I spent $5/lb. on cherries. But worth it, because they’re so good! And since cherry season is over so fast, I don’t mind paying a little extra.

Nonetheless, I said to my kids “you need to eat these cherries before they go bad. And you need to love them like you’ve never loved anything else in your entire life. Because I had to take out a second mortgage on the house to buy them.” HA.

This Israeli couscous salad with cherries and apple is quick and easy, with minimal prep, and a perfect use of sweet, juicy cherries. It’s balanced out with crunchy apples, toasted walnuts, and a tangy dressing that’s great for summer entertaining.

Ingredients Needed

This couscous salad is made with fresh sweet cherries, apples, walnuts, and a simple dressing.
(Scroll down to the recipe card below for details and measurements.)

• Olive oil – Used to sauté the couscous and also the base of the dressing providing richness and necessary moisture.
• Israeli Couscous – Also known as pearl couscous, this has a mild, neutral taste, and a slightly chewy texture, similar to barley.
• Vegetable broth – The uncooked couscous absorbs the veggie as it cooks, adding an extra layer of flavor.
• Lemon juice – Provides a light, bright, citrusy taste.
• Mustard – This provides a great bold tangy flavor for the dressing
• Honey – For a bit of sweetness and to help balance out the mustard. Without it, the dressing will be too harsh.
• Salt and Pepper – These simple seasoning flavor the dressing.
• Fresh sweet cherries – Washed, dried, pitted and quartered.
• Apple – Apples pair nicely with cherries. I find Granny Smith to be the best variety for this recipe, but use your favorite.
• Walnuts – Add a nice nutty flavor and textural crunch. Ideally toasted for added flavor.

How to Make Israeli Couscous Salad

This simple and flavorful salad comes together in just 30 minutes.
(Scroll below to the printable recipe card for details and measurements.)

1. Make the dressing. In a small bowl, whisk together the lemon juice, mustard, honey, pepper, and a bit of salt. Gradually add in some of the olive oil, stirring constantly.
2. Cook couscous. In a medium pot, heat a bit of olive oil oil over medium heat. Add dry couscous and a dash salt; sauté until most of couscous is golden brown. Add the vegetable broth and bring to boil, then reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, adding more broth by tablespoonfuls if too dry. Transfer to a large bowl to cool.
3. Add other ingredients. Once couscous is cool, combine with the sliced cherries, diced apples, and chopped walnuts.
4. Combine and serve. Pour dressing over the salad; toss to coat. Serve and enjoy.

Storing Leftovers

Any leftovers should be stored in an airtight container in the refrigerator. It will keep for 3 days. Note that as it sits, the fruit and nuts will begin to soften. Consider making a bit of extra dressing and mix in before serving again to fresh up the salad.

More Summer Salads:

• Cucumber-Tomato Salad
• Creamy Cucumber Salad
• Creamy Corn Salad
• Lemon Orzo Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Cherry and Apple Couscous Salad

5 from 3 Ratings

This Cherry and Apple Couscous Salad combines sweet, juicy cherries, crunchy apples, and toasted walnuts with a tangy dressing. It has the perfect balance of flavors and textures and makes a wonderful light lunch or summer potluck addition.

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings: 6

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Ingredients

• 1/4 cup extra-virgin olive oil ,divided
• 1 & 1/3 cups Israeli (Pearl) Couscous
• 1 & 3/4 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons honey
• 1 tablespoon mustard (spicy brown or Dijon)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon course salt
• 1 & 1/2 cups fresh sweet fresh cherries , pitted and quartered
• 1 cup diced granny smith apple
• 1/2 cup coarsely chopped toasted walnuts

Instructions

• In a medium pot, heat 1 tablespoon of the oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes.
• Add in the vegetable broth; increase heat and bring to boil. Then reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry. Transfer to a large bowl to cool.
• In a small bowl, whisk together the lemon juice, mustard, honey, pepper, and 1/4 teaspoon salt. Gradually add in the remaining 3 tablespoons of oil, stirring constantly.
• Once couscous is cool, combine with the cherries, apples, and walnuts. Pour dressing over mixture; toss to coat.
• Divide among individual plates and serve.

Nutrition

Calories: 337kcal | Carbohydrates: 44g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 405mg | Potassium: 219mg | Fiber: 4g | Sugar: 10g | Vitamin A: 390IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Salad

Cuisine: American

Keyword: couscous salad, Israeli Couscous Salad

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