In Morocco, mint and couscous are bon amis. And in my house, mint and cherries, especially tart cherries (also called pie cherries), are a favorite combination. So it was inevitable all three would meet, and I am pleased to report the triumvirate is triumphant.
Recipe Ingredient Details:
1 cup water
1 teaspoon olive oil
1/2 cup packed dried tart cherries (such as Montmorency), coarsely chopped
1 cup couscous
1 teaspoon crumbled dried mint leaves (or 2 tablespoons chopped fresh mint leaves)
Salt and black pepper (to taste)
Boil water in a 2-quart saucepan. Remove pot from heat and add oil, cherries, couscous, mint, salt, and pepper. Cover and let rest 5 minutes. Fluff with a fork and adjust seasoning.
Recipe Additional Notes:
Recipe adapted and reprinted with permission from Almost From Scratch by Andrew Schloss (Simon & Schuster, 2003).
Sun, 2012-08-19 19:08