This Middle East favorite makes a taste-tempting salad
Yield: 4 cups; about 6 servings
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. Uncover; let cool 10 minutes.
Put cooked couscous, Traverse Bay dried cherries, carrots, cucumber, green onions and pine nuts in 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.
Note: To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350 F. oven 5 to 7 minutes, stirring occasionally, or until brown.
Please note that some ingredients and brands may not be available in every store.