Orange and Dried Cherry Cous Cous Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This is a light, colorful and fresh salad for winter citrus. Whether eaten by itself, as a side with salmon or over top arugula, you can't go wrong!
  • For salad
  • 1 cup Israeli Cous Cous, cooked according to package directions
  • ½ cup Graceland Fruits dried cherries, chopped
  • 1 cup skinned and diced navel or Cara Cara oranges (about 2-3 oranges)
  • 1 cup diced Persian cucumbers
  • 4 ounces goat cheese
  • 2 tablespoons minced chive
  • ¼ cup slivered almonds
  • For vinaigrette
  • 2 tablespoons olive oil
  • ½ an orange, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon agave
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  1. Cook Cous Cous according to package directions.
  2. In a bowl combine Cous Cous, chopped cherries, diced oranges, diced cucumbers. Add in half of the almonds, chives and goat cheese.
  3. In a mason jar combine all ingredients for vinaigrette dressing. Shake to incorporate. Pour dressing over salad until desired. Save leftover dressing for another salad!
  4. Toss salad and top with extra crumbled goat cheese, slivered almonds and remaining chives.
Recipe by Gourmet Gab at