This was a fast and easy salad to make. In the morning when I made tea, I poured 2/3 cup of boiling water on 1/3 cup of couscous (tri-color couscous) and sealed the container it was in, letting it rest on the counter until I was ready to make the salad. I also toasted about a dozen almonds in a dry pan and let them cool off on the counter for later.
I got out my mandoline for fine slicing. I sliced two stalks of celery and 1/4 cup of leeks. I tossed them in with the couscous along with a handful of dried cranberries. I cleaned two stalks of red chard and rolled them up so I could cut them into thin slices. Then I chopped them the other direction for small pieces. I removed the leave from 1 bunch of tarragon and chopped the leaves up. I chopped the almonds in half and tossed them in. Then I added some salt and pepper and about 1 TBSP of balsamic vinegar and 1/2 TBSP of olive oil. I put the lid back on and shook it all up and let it rest in the fridge so the flavors could marry.
This made about 1.5 pints of salad, 4 servings.
There is a nice bite from the leeks, a bit of tang from the tarragon, earthiness from the chard and zingy sweetness from the dried cranberries. The balsamic blends the flavors perfectly.