Couscous Salad with Cherries and Mint
By 
Serves 4–6
You’ll Need
- 1 ½ cups couscous
- 1 small orange, scrubbed
- 1 Tbsp butter
- 1 ½ cups boiling water
- ¼ cup orange juice
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ½ tsp Dijon mustard
- ¾ cup dried cherries
- 3 stalks celery, finely diced
- ½ cup chopped walnuts
- 2 green onions, thinly sliced
- 3 tbsp chopped fresh mint
- Kosher salt and fresh ground pepper
- 3 oz crumbled feta or goat cheese
Prep and Cook
- Place the couscous in a medium bowl. Zest the orange and add to the couscous along with the butter. Cover with boiling water and cover tightly allowing the couscous to soak for 5 minutes. Remove the cover and fluff with a fork.
- In a small bowl, whisk together the orange juice, olive oil, vinegar and mustard. Add the cherries pour over the couscous. Stir well.
- Toss in the celery, walnuts, green onions and mint. Taste and season with salt and pepper, if needed. Cover with the cheese and serve at room temperature.
- You can make this salad in advance but bring it to room temperature and check seasonings before serving.
