Couscous with cherry topping
1 serving
7 minutes
Couscous with cherry topping is a harmony of flavors where airy grains combine with juicy, caramelized berries. This dish is a creative reinterpretation of traditional couscous enriched with notes of marjoram and basil that add a savory aroma. A delicate balance of salt and pepper blend reveals depth of flavor, while wine vinegar adds a gentle tang that highlights the sweetness of cherries. The couscous turns out soft and fluffy, while the cherries provide brightness and freshness. It’s an ideal option for a light yet exquisite dinner or side dish that can be served warm or chilled. It pairs wonderfully with white wine or herbal tea and is suitable for a summer picnic or festive table.
1
Pour couscous into a deep bowl, add marjoram and oregano (red basil).
- Couscous: 0.5 glass
- Dried marjoram: 0.5 teaspoon
- Dried basil: 0.5 teaspoon
2
Season with a pepper mix.
- Ground pepper mix: to taste
3
To salt.
- Sea salt: to taste
4
Shuffle
5
Pour with boiling water.
- Boiling water: 0.8 glass
6
Cover with a lid or plate for 4 minutes.
7
Chop the cherries into small pieces.
- Cherries: 50 g
8
Place the cherries in the heated oil in the pan.
9
After 3-4 minutes, add wine vinegar, stir, and reduce the heat.
- Wine vinegar: 0.5 teaspoon
10
Remove from heat after a couple of minutes.
11
Whisk the grains with a fork. Add salt to taste.
- Sea salt: to taste
12
Add cherries and mix. Done!
- Cherries: 50 g