Can one have too much of a good thing? Not when it comes to Michigan cherries in July. I've finally depleted the last of several pounds purchased with this salad.

The last few blogs have included Cherry Gazpacho and Cherry-Goat Cheese Crostini. I still, surprisingly, have not had my fill of fresh cherries--eaten "au natural" or in a recipe. I'm thinking Grilled Duck Breast with Cherry Sauce next?

I used whole wheat couscous in this simple salad recipe--a perfectly refreshing salad for the hot weather we're having. The addition of walnut oil was the perfect accessory to the flavor profile, but the salad would not suffer if extra virgin olive oil were used in its place.

Yield: 4 cups
Time: 25 minutes
Cost: apx. $7.00

Ingredients

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

Directions

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.