Hey everyone! Between putting our condo up for sale and getting our new house ready to move into, …and my dental work, …and a trip to NY (you’ll hear more about that in the future!), I’m feeling a teensy tiny bit overwhelmed.
So, I’ve enlisted a number of my favorite ladies to help me out with some fabulous recipes scattered over the next few weeks (with a bunch of mine mixed in as well, of course). Hopefully you’ll get some great recipe ideas and meet some new great food bloggers to follow. We’re starting off with the lovely and talented Amy of Very Culinary. Thanks, Amy!
You’ll love this Israeli couscous with cherries and apples — a perfect blend of summer and fall! It’s an easy recipe perfect for entertaining.
Happy to be filling in for Rachel today!
How’s everyone’s summer? Filled with beach time, grilling, and fresh fruit? I hope.
So, you guys.
I spent $5/lb. on cherries. My grandmother is probably rolling in her grave. (However, she’d be happy knowing I, at least, waited until they were on sale – regularly $7.99/lb.) Nonetheless, I said to the kids “you need to eat these cherries before they go bad. And you need to love them like you’ve never loved anything else in your entire life. Because I had to take out a second mortgage on the house to buy them.”
If I ever find seedless cherries, I might need to sell my car.
This couscous with cherries and apples is quick and easy, with minimal prep, and a perfect use of sweet, juicy cherries. It’s balanced out with crunchy apples, toasted walnuts, and a mustard-y dressing that lets us hold onto summer for just a bit longer.
Loving salads made with fruit?
This couscous salad with cherries and apples is so delicious! Here’s a few more recipes you might like to try:
- Spring Salad with rosé vinaigrette, asparagus, and grapefruit
- Sweet Kale Salad with poppyseed dressing and dried cranberries
- Red Cabbage Salad with honey lime dressing and oranges
- Citrus Salad with mint, honey, and lime
- Kale Salad with pomegranate, orange, and pine nuts
- Salad with broiled apples and pecans
- Salad with apples and cucumbers
- 1 1/3 cups Israeli (pearl) couscous
- 1 3/4 cups vegetable stock
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon spicy brown mustard
- 1 tablespoon honey
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, divided
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups sweet cherries, pitted and quartered
- 1 cup diced granny smith apple
- 1/2 cup coarsely chopped walnuts, toasted
- In a medium pot, heat 1 tablespoon oil over medium heat. Add couscous and a dash salt; sauté until most of couscous is golden brown, about 3 minutes. Add the vegetable stock, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry. Transfer to a large bowl to cool.
- In a small bowl, whisk together the lemon juice, mustard, honey, pepper, and 1/4 teaspoon salt. Gradually whisk in oil, whisking until combined.
- Once couscous is cool, combine with the cherries, apples, and walnuts. Pour dressing over mixture; toss to coat. Divide among individual plates and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.