… and toasted walnuts, celery, shallots, orange juice/zest, and smoked gouda. Sound spectacular? I thought it was. Spell check keeps telling me that I’m supposed to capitalize Gouda. Is cheese suddenly a proper noun? Hold on.

Just did some research: Apparently, when cheese is named after a place there is controversy over whether it should be capitalized. Such a complicated world. I’ll give deference to Gouda from now on.

P.S. If you haven’t noticed by now, I’m not an English major or altogether very good at grammar. I try. But I am grateful when you point out big mistakes, particularly any that might being confusing to a recipe.

Anyway, I can cook a few things and that’s what is most important here. I made this salad for lunch today and it motivated me to get back on here and share. Pearl couscous (also known as Israeli) is dreamy. It’s actually a mini pasta ball but I like it so much better than most pastas. Cuteness might be a factor. If you don’t have everything on hand for this salad, I’m sure it would still be wonderful with some improvisation. Another dried fruit or toasted nut, red onion instead of shallot, red pepper or carrot in place of the celery. Whatever. Just be warned that cleaning up couscous that has been enjoyed by a toddler is no fun at all.

Whole Wheat Pearl Couscous with Cherries and Arugula

INGREDIENTS

8 oz. pearl couscous (whole wheat if you can find it), cooked according to package directions
1/4 cup freshly squeezed orange juice + orange zest, to taste
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 tsp. honey or maple syrup
2/3 cup dried cherries
1/2 cup walnuts, chopped and toasted
2 stalks celery, chopped
2 shallots, thinly sliced
2-3 oz. baby arugula (I used spring mix with arugula), finely chopped
2 oz. smoked gouda or sharp white cheddar, shaved or grated
salt and freshly ground black pepper, to taste

DIRECTIONS

1. Cook couscous according to package directions. When done, spread on a large baking sheet to cool and set aside.

2. While the couscous is cooking, combine the orange juice, oil, vinegar, and honey or maple syrup in a small saucepan and bring to a boil. Stir in the cherries and remove from the heat. Lit sit about 5 minutes until the cherries are plump and soft.

3. Once the couscous has cooled to lukewarm, place it in a large bowl and pour the cherries and liquid over top. Toss to coat. Add the walnuts, celery, shallots, arugula, cheese, and a bit of orange zest to taste and toss to combine. Season to taste with salt and freshly ground black pepper. Serve immediately or after refrigerating.

Serves 6.

(Adapted from theKitchn)