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Tart Montmorency cherries — granola, baking, salads, pork dishes
Toasted pearl couscous — salads, pilafs, toasted in butter
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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Tart Montmorency cherries — granola, baking, salads, pork dishes
Toasted pearl couscous — salads, pilafs, toasted in butter
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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Bring broth or water to a boil in a medium saucepan; stir in couscous. Cover and remove from heat. Let stand for 5 minutes. Uncover and stir with a fork until all grains are fluffy. Let cool for 10 minutes. In a large bowl, combine cooked couscous, dried cherries, carrots, and cucumber. In a small bowl, combine vinegar, olive oil, and mustard, mix well. Pour over couscous mixture and toss to coat. Season with salt and pepper if desired. Garnish with toasted almonds. Serve chilled or at room temperature.