Best 7 Couscous With Dried Cherries Recipes

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**A Delightful Culinary Journey: Couscous with Dried Cherries and Accompaniments**

Embark on a culinary adventure with this delectable dish of couscous, infused with the vibrant flavors of dried cherries. Our collection features three enticing recipes that cater to diverse dietary preferences. For those seeking a classic rendition, the original couscous with dried cherries recipe offers a harmonious blend of sweet and savory notes. Those with a penchant for bold flavors will relish the spicy harissa and dried cherry couscous, where the heat of harissa beautifully complements the fruity sweetness of the cherries. And for those embracing a vegan lifestyle, the vegan couscous with dried cherries and pine nuts recipe delivers a delightful symphony of flavors and textures. Each recipe promises a unique culinary experience, ensuring that every palate finds its perfect match.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS SALAD WITH DRIED CHERRIES



Couscous Salad with Dried Cherries image

When I read this recipe, it sounded so delicious that I wanted it for my recipe file at home. It has a good combination of textures. -Betty Reuter

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 cup chicken broth
3/4 cup uncooked couscous
1/2 cup dried cherries
1/2 cup chopped carrot
1/2 cup chopped cucumber
1/4 cup sliced green onions
1/4 cup pine nuts, toasted
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

Steps:

  • In a large saucepan, bring broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork; cool. , In a bowl, combine the couscous, cherries, carrot, cucumber, onions and pine nuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts :

ISRAELI COUSCOUS WITH CHERRIES



Israeli Couscous with Cherries image

Fresh cherries have a fleeting season so enjoy them as much as possible when they are available and consider using them in more than just desserts. Their naturally sweet-tart flavor is a great balance to savory ingredients like feta and fresh herbs.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped red onion in olive oil until softened. Add 1 cup Israeli couscous; cook, stirring, 4 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt; bring to a simmer. Cover and cook over low heat, 8 minutes. Toss with 8 ounces halved pitted cherries, 1/2 cup crumbled feta, 1/4 cup each chopped parsley and scallions and 2 tablespoons white wine vinegar. Season with salt and pepper.

Nutrition Facts : Calories 287, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 17 milligrams, Sodium 581 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 8 grams, Sugar 9 grams

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT



Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

  • In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

Steps:

  • In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
  • Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
  • Transfer the couscous to an airtight container and store in the refrigerator.
  • Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

FRUITY COUSCOUS SALAD



Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories     Salad     Pasta Salad     Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

  • Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

DRIED CHERRY COUSCOUS SALAD



Dried Cherry Couscous Salad image

Unique picnic side dish. I've made this several times when bringing a side dish to summer barbecues. Every time, there's at least one person that asks me for the recipe. The original recipe also calls for 1 cup chopped onions, but I leave this out.

Provided by noway

Categories     < 30 Mins

Time 25m

Yield 24 serving(s)

Number Of Ingredients 10

3 cups chicken broth or 3 cups water
2 cups couscous
2 cups dried tart cherries
2 cups carrots, coarsely chopped
1 1/2 cups cucumbers, chopped
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
salt and pepper, to taste
toasted slivered almonds, for garnish (optional)

Steps:

  • Bring broth or water to a boil in a medium saucepan; stir in couscous.
  • Cover and remove from heat.
  • Let stand for 5 minutes.
  • Uncover and stir with a fork until all grains are fluffy.
  • Let cool for 10 minutes.
  • In a large bowl, combine cooked couscous, dried cherries, carrots, and cucumber.
  • In a small bowl, combine vinegar, olive oil, and mustard, mix well.
  • Pour over couscous mixture and toss to coat.
  • Season with salt and pepper if desired.
  • Garnish with toasted almonds.
  • Serve chilled or at room temperature.

COUSCOUS SALAD WITH DRIED CHERRIES



Couscous Salad With Dried Cherries image

From the Cherry Institute. You can substitute almonds for the pine nuts or leave the nuts out. Use water or vegetable broth for a meatless dish. A very nice take on the North African classic--and quite simple.

Provided by Chef Kate

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water (or a combination) or 1 cup chicken broth (or a combination)
3/4 cup couscous, uncooked
1/2 cup dried tart cherry
1/2 cup carrot, coarsely chopped
1/2 cup cucumber, chopped unpeeled
1/4 cup green onion, sliced
1/4 cup pine nuts, toasted (optional)
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

  • Bring water or broth to a boil in a medium saucepan; stir in couscous.
  • Remove from heat; let stand, covered, 5 minutes.
  • Fluff with a fork; let cool 10 minutes, uncovered.
  • Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
  • Combine vinegar, olive oil and mustard in a small container; mix well.
  • Pour over couscous mixture; stir to coat all ingredients.
  • Season with salt and pepper, if desired. Serve chilled or at room temperature.

Tips:

  • To achieve the perfect couscous texture, it's crucial to use equal parts couscous and liquid. For every cup of couscous, use one cup of water or broth.
  • Before cooking, fluff the couscous with a fork to separate the grains and prevent clumping.
  • Always bring the liquid to a boil before adding the couscous. This helps to create a more even cook.
  • Once the couscous has been added to the boiling liquid, stir it gently and then cover the pot. Reduce the heat to low and let the couscous simmer for the recommended time.
  • After the couscous has finished cooking, remove it from the heat and let it rest for a few minutes, still covered. This allows the couscous to absorb any remaining liquid and become fluffy.
  • Fluff the couscous with a fork before serving to separate the grains and create a light and airy texture.
  • Feel free to experiment with different dried fruits, nuts, and spices to create your own unique couscous dishes.
  • Store leftover couscous in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked couscous for up to 3 months.

Conclusion:

With its versatility and adaptability, couscous is a pantry staple that can be enjoyed in countless ways. Whether you're looking for a quick and easy side dish or a hearty and flavorful main course, couscous is sure to satisfy. Explore the diverse world of couscous recipes, and discover new and exciting ways to enjoy this delicious and nutritious grain.

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