You are viewing this article in the archives. For the latest breaking news and updates in Ann Arbor and the surrounding area, see
Posted on Fri, Jun 28, 2013 : 4:50 a.m.

Couscous with Dried Fruit and Fresh Cherries - dish can stand alone or be paired with grilled foods

By Peggy Lampman


Couscous with Dried Fruit and Fresh Cherries

Peggy Lampman | Contributor

The dinnerFeed web site links to great 
summer grilling, salad and chilled soups!

To receive my lastest dinnerFeed posts
by email, sign up here.

Here's a terrific recipe that incorporates fresh cherries, and the dressing is yogurt-based, which I prefer to mayonnaise in this humidity.

The recipe is a keeper as it can stand alone as a vegetarian dish, as well as providing the perfect complement to virtually anything you decide to throw on the grill.

Don't fret if pricey walnut oil isn't in your pantry; substitute olive oil, and the salad will still be stand-up.

Time: 25 minutes
Yield: 4 cups


3/4 cups couscous (I used whole grain)
1/4 cup plain yogurt
1-2 tablespoons honey or agave
2 teaspoons walnut oil
2 teaspoons curry powder
1 cup pitted, quartered fresh cherries
1/3 cup dried apricots
1/3 cup currants or raisins
1/2 cup sliced almonds, toasted
1 tablespoons snipped chives


1. Make couscous according to package instructions.
2. Combine yogurt, 1 tablespoon honey or agave, walnut oil and curry powder; add additional honey to taste. Stir in cherries, apricots, currants or raisins, almonds and chives.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of You may also e-mail her at