Poshalicious Recipes : Cherry and goat cheese couscous salad

Ingredients

• 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

Directions

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.