Poshalicious Recipes : Cherry and goat cheese couscous salad


  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 2 cups couscous
  • 1 cup water
  • 1 cup chicken or vegetable broth
  • 1 teaspoon table salt
  • 1 cup pecans or walnuts, toasted and chopped
  • 1 cup baby arugula, chopped
  • 1 cup dried cherries, chopped
  • 4 ounces goat or feta cheese, crumbled (1 cup)
  • 6 tablespoons extra-virgin olive oil
  • 4 tablespoons scallions, sliced thin
  • 3 tablespoons lemon juice


1. Melt butter in medium saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Add couscous and cook, stirring frequently, until grains begin to brown, about 5 minutes. Add water, broth, and salt; stir briefly to combine, cover, and remove saucepan from heat. Let sit until liquid is absorbed and couscous is tender, about 7 minutes. Uncover and fluff couscous with fork. 

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