Couscous Summer Salad With Tart Cherries

Couscous Summer Salad With Tart Cherries


Total Time: 20 Minutes
Prep: 15 Minutes
Cook: 5 Mins
Yield: 6 servings
Level: Beginner



  • 1 cup couscous (uncooked)
  • 1/2 cup dried Montmorency tart cherries
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and pepper
  • 1 1/4 cups chicken broth, warm


  • 1 can chickpeas, rinsed and drained
  • 2 pieces of fresh sweet corn, kernels cut off the cob
  • 2 nectarines or peaches, diced
  • 1 cucumber, diced
  • 1 avocado, cut into chunks
  • 1/4 red onion, finely diced
  • 1/2 cup pepitas, sunflower seeds, or something crunchy
  • 2 cups arugula or spinach

Finish (to taste)

  • Olive oil
  • Lemon juice
  • Honey
  • Salt and pepper
  • Fresh chopped herbs (parsley and mint)

Combine all the base ingredients in a bowl. Pour warm chicken broth over everything and let stand until the couscous is cooked, about 5 minutes. Then let cool. Once cooked, mix in the add-ins in a large bowl.

To finish, add olive oil, lemon juice, salt/pepper, and herbs to taste. Recipe courtesy of Lindsay Ostrom of Pinch of Yum