Couscous Summer Salad with Montmorency Tart Cherries
Summary
Total Time: 20 Minutes
Prep: 15 Minutes
Cook: 5 Mins
Yield: 6 servings
Level: Beginner
Ingredients
- Base
- 1 cup couscous (uncooked)
- 1/2 cup dried Montmorency tart cherries
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper
- 1 1/4 cups chicken broth, warm
- Add-Ins
- 1 can chickpeas, rinsed and drained
- 2 pieces of fresh sweet corn, kernels cut off the cob
- 2 nectarines or peaches, diced
- 1 cucumber, diced
- 1 avocado, cut into chunks
- 1/4 red onion, finely diced
- 1/2 cup pepitas, sunflower seeds, or something crunchy
- 2 cups arugula or spinach
- Finish (to taste)
- Olive oil
- Lemon juice
- Honey
- Salt and pepper
- Fresh chopped herbs (parsley and mint)
Directions
Combine all the base ingredients in a bowl. Pour warm chicken broth over everything and let stand until the couscous is cooked, about 5 minutes. Then let cool.
Once cooked, mix in the add-ins in a large bowl.
To finish, add olive oil, lemon juice, salt/pepper, and herbs to taste.
Recipe courtesy of Lindsay Ostrom of Pinch of Yum
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