Cherry Couscous Salad

• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups Israeli couscous
• 1 tablespoon fresh lemon juice
• 1 1/2 cups chopped pitted cherries
• 1/2 cup oil-cured black olives, pitted and chopped
• 1/4 cup chopped tarragon
• Kosher salt
• Pepper

1. In a medium saucepan, heat 1 tablespoon of the olive oil.
2. Add the couscous and cook over moderate heat, stirring, until lightly golden, about 3 minutes.
3. Add 2 cups of water, cover and cook over low heat until the couscous is tender and all of the liquid is absorbed, about 10 minutes.
4. Transfer the couscous to a bowl.
5. Stir in the remaining ingredients, season with salt and pepper and serve.

extravirgin olive oil, couscous, lemon juice, cherries, oilcured black olives, tarragon, kosher salt, pepper

Taken from www.foodandwine.com/recipes/cherry-couscous-salad (may not work)