In a medium-size saucepan, bring water just to a boil; stir in couscous. Remove from heat and let stand, covered, for 5 minutes. Uncover the pan, fluff couscous with a fork, and let cool an additional 10 minutes. Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork.
Stir in dried cherries, carrots, cucumber, and green onions; mix well.
In a small bowl, combine balsamic vinegar, olive oil, and mustard; mix well. Pour over cooked couscous mixture; stir to coat all ingredients. Season with salt and pepper to taste.
Serve chilled or at room temperature.
Makes 4 servings.
Each Serving Totals - 3.7 Fat Grams, 166 calories, 4 WW Points
* For each cup of dry couscous, use 1 1/2 cups of water.
** Any flavored vinegar (of your choice) will work. I especially like balsamic vinegar.
Couscous Salad with Dried Cherries Recipe: https://whatscookingamerica.net/salad/couscouscherry.htm