Add the dried cherries to the cooking liquid with the couscous so they can plump, soften, and flavor the grains. Leeks are slightly milder than green onions; they become tender and silky when sautéed. Serve the couscous mixture with roasted pork or chicken.

Marianne Williams
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Caitlin Bensel

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a small saucepan; stir in uncooked whole-wheat Israeli couscous and chopped dried cherries. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.

    Advertisement
  • Place couscous mixture in a bowl. Heat extra-virgin olive oil in a medium skillet over medium-high. Add thinly sliced leek; sauté 5 minutes. Add leek mixture, white wine vinegar, extra-virgin olive oil, kosher salt, and black pepper to couscous; toss. Sprinkle with chopped toasted walnuts.

Nutrition Facts

232 calories; fat 9g; saturated fat 1g; protein 5g; carbohydrates 34g; fiber 3g; sugars 6g; added sugar 3g; sodium 306mg.
Advertisement