Gluten-Free, Vegan, Serves 4
- 1 cup gluten-free couscous
- 1 1/2 cups boiling water
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped scallions
- 1/2 cup fresh cherries, pitted and halved
- 1/4 cup chopped almonds
Directions:
Combine the couscous, boiling water, olive oil, lemon juice, salt, and black pepper in a large mixing bowl. Cover the bowl with a lid or plastic wrap and let the couscous absorb the liquid for 10-15 minutes, or until it’s tender. Fluff the couscous with a fork and add the chopped parsley, mint, and scallions. Stir everything together until the herbs and scallions are evenly distributed. Gently fold in the halved cherries and chopped almonds. Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to taste. Serve the cherry couscous salad immediately, garnished with additional herbs or almonds if desired.