Cherries used in savory dishes are a revelation. Their sweet yet sharp fruit tang is perfect in this summery salad.
Recipe from Salad Meals by Emily Ezekiel
Ingredients
1 tablespoon olive oil
1 cup (200g) Israeli couscous
1 jalapeño chile, sliced
1 teaspoon sumac
7 ounces (200g) cherries, pitted and halved
1 handful of hazelnuts, toasted
1 handful of dill leaves
1 handful of parsley leaves
1 handful of cilantro leaves
2 tablespoons Za’atar Dressing*
Method
Add the olive oil to a medium saucepan and place over medium heat, then add the couscous and toast for a few minutes. Pour in generous 2 cups (500ml) boiling water and boil for 7 to 8 minutes. Drain and set aside.
Place all the remaining ingredients in a large bowl, then add the couscous and toss until everything is thoroughly combined and coated in the dressing. Serve at once.
*Za'atar Dressing
4 teaspoons za’atar
juice of 1 lemon
1 garlic clove, grated
5 tablespoons olive oil
½ teaspoon salt
2 teaspoons sumac
Add all the ingredients to a clean jam jar, close with the lid, and shake until smooth.