Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.

Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.  Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature.

Note: To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350 degree F oven 5 to 7 minutes, stirring occasionally, or until brown.

Photo and Recipe Courtesy Of The Cherry Marketing Institute.