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Cherry Almond Couscous

finished bowl cherry couscous

Chill Grapevine

This summer I have been looking for cherry recipes to try and Cherry Almond Couscous had been one I really wantied to try. Every time I would go to make this I’d be missing one ingredient. Yesterday, everything fell in place.
This dish is super quick and easy. It is sweet from the cherries and the almonds give the dish a crunch to the bite. It would be great served hot or cold as a salad. In this 100 degree weather, cold sounds pretty good.

Cherry Almond Couscous
by Steve Petusevsky
Makes 6 servings

1 cup water
1 cup orange or apple juice
1 1/2 cups uncooked couscous
1 tablespoon extra-virgin olive oil
1/2 cup pitted cherry halves
1/4 cup dried cherries
1/4 cup sliced almonds
Juice of 1 lemon
Salt and fresh-ground black pepper, to taste

water and oj

In a medium saucepan with a tight-fitting lid, bring the water and juice to a boil. Add the couscous and stir into the liquid. Turn off the heat, add the oil, cherries, almonds, lemon juice, salt and pepper. Cover tightly and let sit on the burner 10 minutes.
Remove the cover, stir to fluff the couscous. Stir in the parsley. Serve warm or chilled the following day.

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