Ingredients
- 1 2/3 c. water
- 1 1/3 c. whole wheat pearl couscous
- 1/4 c. orange juice
- 2 T. olive oil
- 1 T. red wine vinegar
- 2/3 c. unsweetened dried cherries
- 2 stalks celery, finely diced
- 3 oz. baby arugula, finely chopped
- 1/2 c. walnuts, lightly toasted
- 3 shallots, peeled and sliced
- 2 oz. gouda, shredded
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Instructions
- Bring the water to a boil. Stir in the couscous, cover and turn down to a simmer. Cook for 20 minutes. Set aside to cool.
- Whisk together the orange juice, olive oil, and red wine vinegar. Add the dried cherries and microwave for 2 minutes on high. Let stand for 5-10 minutes.
- Drain and reserve the liquid. Whisk to make sure it’s fully emulsified. Stir liquid into the couscous.
- Stir in the steeped cherries, celery, arugula, walnuts and sliced shallots. Top with cheese. Serve warm or at room temperature.