Add the dried cherries to the cooking liquid with the couscous so they can plump, soften, and flavor the grains. Leeks are slightly milder than green onions; they become tender and silky when sautéed. Serve the couscous mixture with roasted pork or chicken.
1 1/4 cups water
3/4 cup uncooked whole-wheat Israeli couscous
3 tablespoons chopped dried cherries
1 1/2 teaspoons extra-virgin olive oil
1 cup thinly sliced leek
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
5/8 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons chopped toasted walnuts
Added sugars 3g
Calcium 2% DV
Potassium 3% DV
How to Make It
Bring water to a boil in a small saucepan; stir in uncooked whole-wheat Israeli couscous and chopped dried cherries. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
Place couscous mixture in a bowl. Heat extra-virgin olive oil in a medium skillet over medium-high. Add thinly sliced leek; sauté 5 minutes. Add leek mixture, white wine vinegar, extra-virgin olive oil, kosher salt, and black pepper to couscous; toss. Sprinkle with chopped toasted walnuts.
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