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
- 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
- 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.
largely adapted from Cooking Light