I created this Vegan Cherry and Leek Couscous recipe for a really easy to make salad to serve at my infamous barbecue cookouts. I don’t always have the time to prep loads of sides to enjoy with the meat and this recipe is really tasty and serves the time factor purpose.
Cooking couscous has never been easier, throw in some chopped dried cherries and a cup of thinly sliced leeks, dress with olive oil, white wine vinegar, salt and ground black pepper and you’re good to go!
To make Cherry and Leek Couscous, you will need the following ingredients:
In a small saucepan, bring water to a boil and add the couscous and cherries and stir so that it doesn’t stick. Reduce the heat and cover. Simmer for 12 minutes until the liquid is absorbed. Remove from the heat and place in a bowl.
In a medium skillet, over medium-high heat, heat olive oil. Add the leek and sauté for 2 minutes.
Add the cooked leeks to the bowl of couscous and dress with vinegar, olive oil, salt and black pepper. Toss well to coat.
Garnish with chopped toasted walnuts.
This Cherry and Leek Couscous is a simple to make. I serve it as a side dish to most of my meat choices and the beautiful red cherries with the sautéed green leeks really make the colors pop in this one. Try it out and share your thoughts with us! Tag #cookmerecipes in your own pictures and posts on instagram and other social media sites!
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