We served this with the Yellow Plum Salad listed in the previous post. We have a frequent dinner “guest,” who claims she doesn’t like couscous or pork chops, but this dish got a thumbs up. We liked the texture the chopped cherries and roasted almonds add to the couscous. Once again, this recipe comes from the July 2011 issue of Cooking Light. You can find the recipe here.
Here’s our picture of the dish we served. We used cooked white onions instead of fresh sliced green onions, and we think the latter would probably be better.