Dried Cherry Couscous

Couscous cooked in chicken broth instead of water picks up savory depth before a single topping hits the bowl. Toss in sauteed tri-color bell peppers, finely diced carrots, fresh chives, and half a pound of dried cherries, and you’ve got a side dish that’s as colorful as it is flavorful.

The dried cherries are the move here. They plump slightly in the warm couscous, releasing a tart sweetness that plays against the savory broth and the crunch of barely-cooked peppers. If you can’t find dried cherries, raisins work but deliver a different, sweeter profile.

This is built to sit on a platter alongside roasted turkey or chicken. The flavors complement poultry without competing, and it holds warm without turning mushy.

Kitchen Tips

• Dice the vegetables fine so they match the size of the couscous grains. Big chunks don’t distribute well and make the dish hard to eat.
• Saute the vegetables just three minutes. You want them softened but still snappy, not limp.
• Toss gently when combining. Overworking couscous turns it gummy and clumpy.
• Garnish with sliced scallions right before serving for a fresh, sharp contrast.

Variations

• Add toasted slivered almonds or pistachios for crunch and a nuttier flavor.
• Swap dried cherries for dried cranberries and add a pinch of cumin for a Moroccan-leaning version.
• Stir in crumbled feta after tossing for a tangy, salty accent.