Couscous & Cherry Salad

jules (CC-BY)


  • 3 cups uncooked couscous
  • 1/4 cup Pomegranate Molasses
  • 2 tablespoons rice wine vinegar
  • 1/3 cup extra virgin olive oil
  • juice from 1/2 a lemon
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 cups cherries, pitted and quartered
  • 1 cup (4 ounces) marcona almonds
  • ½ cup toasted pine nuts
  • 1/2 red onion, diced
  • 1 1/2 cups, packed fresh parsley and mint leaves
  • 1/2 cup fresh crumbled feta


Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

  1. Cook the couscous in boiling water that is seasoned with salt and a glug of olive oil. Drain the couscous while it’s still al dente, about 7-9 minutes but each variety is different so continually check the doneness.
  2. Rinse the couscous with cold water to stop the cooking then set aside.
  3. In a medium bowl whisk together the pomegranate molasses, rice wine vinegar, olive oil, lemon juice, salt and pepper. Add this to the couscous.
  4. Mix in the cherries, almonds, pine nuts, and onion.
  5. Finely mince the fresh herbs and add those to the salad. Finish with fresh feta.

(Serves 6-8)

Join the challenge. Goal: 500 gifts before June 27. Join the challenge.

Related Stories