- 1 1/2 cups pearl couscous
- 1/3 cup EVOO
- 1 teaspoon orange zest plus 3 tbsp. juice
- 2/3 pound cherries, pitted and quartered
- 2 small (Persian) cucumbers, chopped
- 3/4 cup each chopped fresh parsley and mint
- 1/2 cup finely chopped red onion
In saucepan, cook couscous according to package instructions; rinse in cold water. In large bowl, toss couscous with oil, orange zest and juice; season. Toss with cherries, cucumbers, parsley, mint and onion; season.