Recipe Courtesy of Food & Wine magazine
A recent issue of Food & Wine magazine had a page chock-full of recipe ideas for one of summer’s most fabulous fruits: black cherries. One of the most intriguing of recipes to me was a pearled cous cous salad filled with sweet black cherries, briny sliced black olives, the anise-flavor of fresh tarragon, and a squeeze of lemon juice. Fresh and full of flavor, this salad is both colorful and oh-so-unique.
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‘Cherry Cous Cous Salad’
Ingredients:
- 1 ½ cups pearled cous cous, preferably whole wheat
- 1 Tablespoon of olive oil
- 2 cups water
- 1 ½ cups pitted black cherries, halved
- ½ cup sliced black olives
- 2 Tablespoons fresh tarragon, chopped
- Juice of ½ lemon
- Salt & Pepper
- Extra virgin olive oil, for drizzling
Directions:
- In a medium saucepan, cook the pearled cous cous along with the Tablespoon of olive oil, over medium heat, while stirring, for 3 minutes. Add in the water, cover, turn to low and cook for 10 minutes. Drain the cooked cous cous and place in a mixing bowl.
- Toss the cous cous together with the cherries, olives, tarragon, lemon juice and a pinch of salt and pepper. Drizzle with olive oil before serving.
Tagged: black cherry, black olives, cherry cous cous salad, cous cous, cous cous salad, Food & Wine, Israeli cous cous, pasta, pearled cous cous, side dish, tarragon, vegetarian
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