While you’re reading this, I am currently on the way to Annapolis for a … drum roll … yoga boat cruise!
No big deal. I’ll just be on a boat, cruising around the harbor, drinking some coconut water and doing some yoga under the sun. Oh, and shoving a few Georgetown Cupcakes in my mouth. Oh, fudge brownie, how I long for you..
So, while I’m doing all those fun things, you should do this. Make this couscous. I’m pretty sure cherries in anything is a win, but this has a delightful balance of sweetness, tartness, smoothness and crunch.
Do it. Do some yoga, too. And drink some coconut water if you’re really feeling like you’re missing out on this awesomely incredible experience I’m embarking on.
Cherry Almond Couscous
Adapted slightly from A Muse in My Kitchen
1/2 c couscous
1 c pitted cherries
2 green onions, sliced
1/3 c almonds
Juice of 1 lemon
Zest of 1 lemon
1 tbsp lime olive oil
1. Cook couscous according to directions.
2. Combine remaining ingredients.