From USA Weekend, 19 Jun 2009


  • 1 c. couscous
  • ½ c. dried cherries
  • 1 c. boiling water
  • 5 TB olive oil
  • 1 large bell pepper, cut into bite-sized sticks
  • 1 large onion, diced
  • 1 ½ tsp. ground cumin
  • ½ tsp. ground ginger
  • ¼ tsp. ground cinnamon
  • salt and pepper to taste
  • 16 oz. Can chickpeas, drained
  • ¼ c. chopped fresh cilantro
  • 3 TB rice wine vinegar
  • 3 TB frozen orange juice concentrate, thawed


1. Place couscous and dried cherries in a medium bowl. Add boiling water; immediately cover bowl with plastic wrap or a cover and let sit until water is completely absorbed, about 5 minutes.

2. Meanwhile, heat 2 TB of the olive oil in a large skillet. Add peppers and onions, sautéing until tender-crisp, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. Add to couscous, along with chickpeas and cilantro.

3. Whisk remaining 3 TB of oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.

Serves 6

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