The unique texture and mild flavour of couscous lends a light-yet-satisfying quality to this salad, making it equally suitable as a main course or a hearty side dish. Great for picnics and potlucks.
- 1/4 cup (60 mL) dried cranberries
- 1 cup (250 mL) Canadian couscous
- 1/3 cup (75 mL) BC Hazelnuts
- 3 tbsp (45 mL) Canadian canola or sunflower oil
- 1/3 cup (75 mL) Artisan Apple Cider Vinegar
- Salt and freshly ground pepper
- 6 oz (180 g) Canadian Emmental, cut into cubes
- 1 peach, pitted and sliced
- 1 cucumber, diced
- 1 cup (250 mL) fresh parsley, coarsely chopped
Preheat oven to 375°F (190°C). Cook couscous according to package instructions. Rinse with cold water and drain. Spread hazelnuts evenly on a baking sheet and toast in the oven for 7–10 minutes. Let cool, then coarsely chop. In a large bowl, mix oil with vinegar, salt and pepper. Add all the other ingredients, stir well and serve.
Notes: Cheese alternatives – Canadian Swiss cheese, Medium Cheddar, Gouda.
You can substitute any in-season stone fruit for the peach.
Recipe adapted from Dairy Goodness. Photograph courtesy of www.dairygoodness.ca
