This salad is quite lovely, colorful, and delicious. I love the flavors of the fresh tarragon, olives and the fresh cherries. The Israeli couscous used in this salad adds a nice chewy texture to the salad. When you bite into the fresh cherries you get a nice refreshing sweet taste. All in all, this is delicious salad perfect for spring and summer days.
I found this recipe in "Food & Wine" magazine and it is so simple and quick to prepare. The cooking time is about 13 minutes. You start by heating some olive oil in a saucepan. Add the Israeli couscous and cook for about 3 minutes. To the Couscous you add water and cook for an additional 10 minutes. Once all the liquid has been absorbed you transfer the couscous to a bowl. To the couscous you add pitted cherries (I cut mine into quarter), chopped black olives, lemon juice, fresh tarragon. Season with salt and pepper. Your salad is ready to serve. Enjoy.
Cherry Couscous Salad
From Food & Wine Magazine
In a saucepan, cook 1 1/2 cups Israeli Couscous in 1 tablespoon olive oil over moderate heat, stirring, 3 minutes. Add 2 cups water, cover and cook for 10 minutes. Transfer to a bowl and stir in 1 1/2 cups pitted cherries, 1/2 cup chopped black olives, 1 tablespoon lemon juice and 1/4 cup chopped tarragon; season with salt and pepper.