1 tsp. olive oil
1/4 C. minced yellow onion
1 1/2 C. fat free low sodium chicken broth (or vegetable broth)
5 oz. whole-wheat couscous (about 1 C.)

1 T. cherry juice (or use another type of juice, if you wish)
1 ½ tsp. lemon juice
1 ½ tsp. Dijon mustard
2 T. canola oil

1/2 C. chopped dried tart or sweet cherries
3 T. coarsely chopped pistachios
2 T. chopped fresh basil
2 T. chopped fresh mint
1 T. fresh lemon zest
¼ tsp. salt
¼ tsp. ground black pepper

Prepare couscous: In a saucepan, heat olive oil over medium high heat. Add onion and sauté for about 3 minutes or until softened. Add the broth and bring to a boil. Add couscous, stir, cover and remove from heat. Let stand, covered, for 5 minutes. Transfer to a mixing bowl to cool. Prepare dressing: In a small bowl, whisk together cherry juice, lemon juice and mustard. Whisk in oil until emulsified. Set aside. Assemble: Add dressing and remaining ingredients to the couscous and mix well. Serve immediately.