Couscous Salad with Wild Cherries
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.
Note: To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.