Directions:

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, Traverse Bay dried cherries, carrots, cucumber, green onions and pine nuts in 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.