This Israeli Couscous with Cherries and Apple Salad is quick and easy, with minimal prep, and a perfect use of sweet, juicy summer cherries.
How’s everyone’s summer? Filled with beach time, grilling, and fresh fruit? I hope.
So, you guys.
I spent $5/lb. on cherries. My grandmother is probably rolling in her grave. (However, she’d be happy knowing I, at least, waited until they were on sale – regularly $7.99/lb.)
Nonetheless, I said to the 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.”
If I ever find seedless cherries, I might need to sell my car.
But worth it, because they’re so good! And since cherry season is over so fast, I don’t mind paying a little extra.
This Israeli Couscous with Cherries and Apple Salad 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 mustard-y dressing that let’s us hold onto summer for just a bit longer.
other summer salad recipes we love
Israeli Couscous with Cherries and Apple Salad
Ingredients
- 1/4 cup extra-virgin olive oil ,divided
- 1 1/3 cups Israeli (Pearl) Couscous
- 1 3/4 cups vegetable stock
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon spicy brown mustard
- 1 tablespoons honey
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 1/2 cups 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 stock; 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
Other Notes
largely adapted from Cooking Light
Too funny, Amy! I can definitely see how this salad totally makes the outrageous price of delish cherries worth it though!
$5/pound is the sale price here also! Although I think one week Whole Foods had a madness sale…and they went down to $1.99 a pound. CRAZY. Now they’re back up to a million a pound again, so I’ll have to save this for next year…
haha, second mortgage for cherries! I hear ya! Trader Joe’s has them for $3.50/pound. That’s the absolute cheapest I’ve ever seen them.
Anyway, I’m pretty much obsessed with Israeli cous cous! It feels so good in my mouth, so I’m off to check out this recipe!
Your photos in this post are perfection. <3
Thank you, Melissa!! I appreciate that so much <3
On my way to Rachel Cooks to read the recipe. Just wanted to say those are scrumptious looking photographs, Amy!
Thank you, Dani!! <3
Yikes! I thought 2.99 lb. was a lot. LOL Definitely pinning this…sounds so yummy.
It’s crazy, right? Maybe it’s better that the season is so short.. ;-)
Totally loving everything about this!!
Thank you, Amanda!! xo
Thanks again Amy! You’re a lifesaver! xo And I want this in my belly, stat.
You bet, Rachel! *mwah*
Yum! We’ve been loving the cherries this season, too! Is it just me, or are they better than last year’s?
This season’s crop does seem to be sweeter, so I say “yes!” I wish they lasted longer :(
Gorgeous! Also, why ARE cherries so expensive?? Is there gold inside the seed?
SERIOUSLY. What the heck?