Caitlin Bensel
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.
How to Make It
Step 1
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.
Step 2
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.
