Couscous Salad with Cherries and Mint

Grainy salads are the backbone of many summer entertaining menus. They're inexpensive, filling, flavourful, and often taste even better when made a day in advance. This fresh salad marries cherries and mint—two seasonal favourites sure to make this dish a hit at your next gathering.

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.


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