Cherry Almond Moroccan Inspired Couscous

Cherry Almond Moroccan Inspired Couscous

Close up view of couscous salad with spinach and cherries
 

 

Who said cherries are only for dessert?

They are the perfect companion to couscous.

Enjoy this Moroccan-inspired pearl couscous side dish at your next barbecue.

I love the tart taste of Washington cherries and could eat them all summer long.

Overhead view of serving bowl with couscous and fruit and nuts

I knew exactly which recipe I planned on sharing with my readers featuring those cherries but I had no luck finding fresh in Ohio.

Thank goodness dried cherries are available year-round. They became a perfect substitution.

Paired with fresh baby spinach and crunchy almonds, cherries lend intense flavor to Israeli couscous.

Not much more is needed in this recipe than a little olive oil and balsamic vinegar. 

While dried works great in this dish, when in season, I plan to use the real thing … fresh, tart Washington cherries.

I think I may have to wait for the weather to warm just a tad more.

I prepared the pearl couscous ahead of time with water and a splash of orange juice.

I tossed in the dried cherries the last few minutes of cooking to plump them up. The result was delicious.

Side view of couscous salad with greens and cherries


Cherry Almond Moroccan Inspired Couscous

Serves 4. Total time: 30 minutes.

Ingredients:

  • 1 cup pearl or Israeli couscous
  • 1 cup water
  • 1/4 cup orange juice
  • 1 tablespoon olive oil
  • 1/2 cup dried cherries
  • 1/2 cup baby spinach, chopped
  • 1/4 cup sliced almonds
  • 1 tablespoon olive oil
  • 1/2 tablespoon fig infused or white balsamic vinegar
 

Instructions:

In a medium pot bring the water and orange juice to a boil. Add the couscous and olive oil. Cover and reduce the heat to low and allow the couscous to cook for about 8 minutes until almost cooked through. Stir in the cherries and continue cooking until couscous is tender, about 3 to 4 minutes longer. Remove the pot from the stove and allow it to cool completely.

Add the spinach, almonds and couscous mixture to a boil. Add in the olive oil and balsamic vinegar and stir to coat. Serve immediately or refrigerate until ready to serve.


 



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