Confetti Couscous Salad With Dried Cherries

Ingredients

For couscous

• 1 teaspoon olive oil
• 1/4 cup minced yellow onion
• 1 1/2 cups fat-free low-sodium chicken broth (or vegetable broth)
• 5 ounces whole wheat couscous (about 1 cup)

For dressing

• 1 tablespoon cherry juice concentrate
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons canola oil

For salad

• 1/2 cup chopped dried tart cherry
• 3 tablespoons coarsely chopped pistachios
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• 1 tablespoon fresh lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. 1

   Prepare couscous: In a quart saucepan, heat olive oil over medium high heat. Add onion and sauté for about 3 minutes or until softened.

2. 2

   Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool.

3. 3

   Prepare dressing: In a small bowl, whisk together cherry juice concentrate, lemon juice and mustard. Whisk in oil until emulsified. Set aside.

4. 4

   Assemble: Add dressing and remaining ingredients to the couscous and mix well. Serve immediately.