Israeli Couscous with Cherries and Apple

Israeli Couscous with Cherries and Apple

by Amy Flanigan on August 13, 2014 · 17 comments

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.)

Israeli Couscous with Cherries and Apple

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. 

Israeli Couscous with Cherries and Apple

But worth it, because they’re so good! And since cherry season is over so fast, I don’t mind paying a little extra.

This salad 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 let’s us hold onto summer for just a bit longer.

Israeli Couscous with Cherries and Apple
Serves Serves 4-6
Prep time: 15 minutes?Cook time: 15 minutes

Ingredients
• 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

Directions
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 add oil, stirring constantly.

Once couscous is cool, combine with the cherries, apples, and walnuts. Pour dressing over mixture; toss to coat. Divide among individual plates and serve.

(largely adapted from Cooking Light)

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Leave a Comment

{ 17 comments… read them below or add one }

Stephanie August 18, 2014 at 2:10 pm

Too funny, Amy! I can definitely see how this salad totally makes the outrageous price of delish cherries worth it though!

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Joanne August 16, 2014 at 3:43 am

$5/pound is the sale price here also! Although I think one week Whole Foods had a madness sale…and they went down to $1.99 a pound. CRAZY. Now they’re back up to a million a pound again, so I’ll have to save this for next year…

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DessertForTwo August 15, 2014 at 1:15 pm

haha, second mortgage for cherries! I hear ya! Trader Joe’s has them for $3.50/pound. That’s the absolute cheapest I’ve ever seen them.
Anyway, I’m pretty much obsessed with Israeli cous cous! It feels so good in my mouth, so I’m off to check out this recipe!

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Melissa August 14, 2014 at 10:22 am

Your photos in this post are perfection. <3

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Amy @Very Culinary August 14, 2014 at 10:47 am

Thank you, Melissa!! I appreciate that so much <3

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Dani H August 14, 2014 at 3:20 am

On my way to Rachel Cooks to read the recipe. Just wanted to say those are scrumptious looking photographs, Amy!

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Amy @Very Culinary August 14, 2014 at 8:57 am

Thank you, Dani!! <3

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Patricia S August 13, 2014 at 2:26 pm

Yikes! I thought 2.99 lb. was a lot. LOL Definitely pinning this…sounds so yummy.

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Amy @Very Culinary August 13, 2014 at 3:19 pm

It’s crazy, right? Maybe it’s better that the season is so short.. ;-)

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Amanda August 13, 2014 at 11:41 am

Totally loving everything about this!!

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Amy @Very Culinary August 13, 2014 at 3:18 pm

Thank you, Amanda!! xo

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Rachel Cooks August 13, 2014 at 11:34 am

Thanks again Amy! You’re a lifesaver! xo And I want this in my belly, stat.

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Amy @Very Culinary August 13, 2014 at 3:18 pm

You bet, Rachel! *mwah*

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Virginia August 13, 2014 at 6:22 am

Yum! We’ve been loving the cherries this season, too! Is it just me, or are they better than last year’s?

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Amy @Very Culinary August 13, 2014 at 3:17 pm

This season’s crop does seem to be sweeter, so I say “yes!” I wish they lasted longer :(

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Cookbook Queen August 13, 2014 at 5:26 am

Gorgeous! Also, why ARE cherries so expensive?? Is there gold inside the seed?

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Amy @Very Culinary August 13, 2014 at 3:16 pm

SERIOUSLY. What the heck?

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