Couscous With Dried Cherries at Michele Yolanda blog

Couscous With Dried Cherries. Saute 1 chopped red onion in olive oil until softened. Pour over couscous mixture and toss to coat. In a medium saucepan, heat the oil. Cover and cook over low heat, 8 minutes. Stir once with a fork, cover tightly, and remove from the heat. Add 1 cup israeli couscous; Season with salt and pepper if desired. In a large bowl, combine cooked couscous, dried cherries, carrots, and cucumber. Let stand, covered, for 5 minutes. Cook, stirring, for 1 minute. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; Add the raisins, garlic, cinnamon, cumin, and coriander. Pair pearl couscous with cherries and spinach for a. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using dried cherries and pecans for textural and flavor contrast. Serve chilled or at room temperature.

Couscous salad with dried fruits CookTogether
from cooktogether.com

Pair pearl couscous with cherries and spinach for a. Add the raisins, garlic, cinnamon, cumin, and coriander. Pour over couscous mixture and toss to coat. Stir once with a fork, cover tightly, and remove from the heat. Season with salt and pepper if desired. Stir in dried cherries, carrots, cucumber, and green onions; Add 1 cup israeli couscous; In a medium saucepan, heat the oil. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using dried cherries and pecans for textural and flavor contrast. Add 1 1/2 cups water and 1/2 teaspoon kosher salt;

Couscous salad with dried fruits CookTogether

Couscous With Dried Cherries Pair pearl couscous with cherries and spinach for a. Let stand, covered, for 5 minutes. I chose to use dried cherries and golden raisins, but dried cranberries or apricots would also be fabulous. Pair pearl couscous with cherries and spinach for a. Cook, stirring, for 1 minute. In a medium saucepan, heat the oil. Stir once with a fork, cover tightly, and remove from the heat. Stir in dried cherries, carrots, cucumber, and green onions; Cover and cook over low heat, 8 minutes. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using dried cherries and pecans for textural and flavor contrast. In a small bowl, combine vinegar, olive oil, and mustard, mix well. Add the raisins, garlic, cinnamon, cumin, and coriander. Season with salt and pepper if desired. Pour over couscous mixture and toss to coat. Serve chilled or at room temperature. Add 1 cup israeli couscous;

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