This Cherry Walnut Couscous Salad is deliciously different and easy to make, perfect for summer barbecues and picnics.
Heat 1 tbsp of the olive oil over medium heat in a medium saucepan.
Add the couscous, and cook, stirring, until toasted, about 3 minutes
Add 2 cups of water, cover, and cook until couscous is tender, about 10 minutes.
Remove from heat, remove the cover, stir in remaining olive oil, and allow to cool
Transfer couscous to a bowl, and add all remaining ingredients, tossing to combine.
Serve immediately, or refrigerate until chilled.
Couscous is a pasta, and regular couscous and Israeli couscous are both made from semolina wheat. The difference is in the size of the granules. Regular couscous is super fine, so it almost seems like a grain. Israeli couscous (also called Pearl couscous), is larger, ball shaped granules, more like an actual pasta. A substitute for Israeli or pearl couscous would be orzo pasta, and not regular couscous for this salad.
Omit the feta to make this salad vegan.
A cherry pitter is handy to have if you use fresh cherries in recipes. I have this one, and it works great.