Israeli couscous with peaches

Not finding the ingredient that you’re looking for could sometimes be a blessing in disguise. This weekend, for instance, we were looking for fresh cherries for a salad, but their season was completely over. Nabol and I were forced to look for an alternative fruit for our recipe. Since Michigan peaches are now at their peak, we decided to give them a shot. Our Israeli couscous salad turned out great! Here’s our recipe:



Israeli couscous with peaches

• 1 ½ Cups of Israeli couscous
• 1/3 Cup of Wisconsin dried cherries
• 1 1/2 Michigan peaches, diced
• ½ Cup red onion, diced
• 1/3 Cup of walnuts
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped mint
• ¼ Cup chopped cilantro
• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 1 Pinch of salt

1. Cook the couscous according to the instructions on your packet. 
2. When the couscous is about to be done, add the cherries. Once it’s done, cover with a lid. Let it rest for 5 minutes.
3. Mix all ingredients and serve.