This Mediterranean staple has become a popular side dish. But should couscous be making a regular appearance on your plate? Yes! Couscous has taken a hit lately with the gluten free craze but for those without digestive issues, couscous is a great pseudo-grain to include. Not technically a grain, this combination of semolina wheat and water is actually more like pasta. There are several types of couscous, including the large Israeli couscous (aka pearled couscous) and the small Moroccan couscous (about 3 times the size of cornmeal).
Couscous is likely know by most as the ‘grain’t that is used to make tabouleh but there are heaps of other ways to make it. Take this fruited couscous salad for example. A great way to enjoy while getting some fruit as well. Blueberries, raspberries, straberries, peaches and plums are round out with chopped walnuts. This makes a great side dish and can be enjoyed any time of the year, not just in the summer.
Fruited Couscous Salad
- 1 1/2 cups couscous. Prepare as directed on package
- 1/4 tsp salt
- 1/2 cup frozen orange juice concentrate defrosted
- 2 Tbsp white wine vinegar
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 tsp orange peel grated
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries hulled and cut in half
- 1 fresh peach pitted and cut into 1/2 inch chunks
- 1 fresh plum pitted and cut into 1/2 inch chunks
- 1/4 cup fresh mint leaves
- 1/4 cup walnut chopped
Combine water and salt in 2-quart saucepan. Bring to boil over medium-high heat. Stir in couscous. Cover. Remove from heat. Let stand for 5 minutes.
Fluff couscous lightly with fork. Place in medium mixing bowl. Set aside.
Combine juice mixture in 2-cup measure. Blend well with whisk.
Add half of juice mixture to couscous. Mix well. Cover and chill at least 1 hour.
Add remaining juice mixture, and fruits to couscous mixture. Toss gently to combine.