Couscous Salad with Dried Cherries
|
This taste-tempter will win rave reviews
at a holiday brunch.
- 2 (8-ounce) packages crescent rolls
- 1/2 cup confectioners' sugar
- 1 to 2 teaspoons milk
- 1/4 teaspoon almond extract
- 1 (10-ounce) jar maraschino cherries
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup slivered almonds
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
|
|
|
|
- Bring water or broth to a boil in a saucepan; stir in
couscous. Remove from the heat; let stand, covered, five
minutes. Fluff with a fork. Uncover; let cool Ten minutes.
- Put cooked couscous, carrots, dried cherries, cucumber,
green onions and pine nuts in a large bowl; mix well. Combine
vinegar, olive oil and mustard in a small container; mix
well. Pour over couscous mixture; stir to coat all ingredients.
Season with salt and pepper, if desired. Serve chilled or
at room temperature.
Note: To toast pine nuts or almonds, spread nuts
in an ungreased pan. Bake in a preheated 350° F oven 5
to 7 minutes, stirring occasionally, or until brown.
Makes 4 cups; about 6 servings.
Courtesy of the Cherry
Marketing Institute
|
|
Couscous salad recipes and more. Allthingschristmas provides
you with recipes and great ideas for christmas cookies that
can be made by mom's, dad's and kids. Christmas wouldn’t
be the same without that family cooking time.
|
|
