Step 1

Bring water to a boil in a small saucepan; stir in uncooked whole-wheat Israeli couscous and chopped dried cherries. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.

Step 2

Place couscous mixture in a bowl. Heat extra-virgin olive oil in a medium skillet over medium-high. Add thinly sliced leek; sauté 5 minutes. Add leek mixture, white wine vinegar, extra-virgin olive oil, kosher salt, and black pepper to couscous; toss. Sprinkle with chopped toasted walnuts.