Couscous Salad with Summer Fruit

I have been reading two recently purchased cookbooks by the late British author and Middle Eastern food expert, Arto der Haroutunian Vegetarian Dishes From Across The Middle East and North African Cookery. They are not new books, but reprints from the 1980s. I bought my first der Haroutunian cookbook, Middle Eastern Cookery, in 1987 when we lived England and have loved his books ever since. They are filled with interesting history and great recipes. I am not a vegetarian (I can’t give up bacon and sausage) but I am not a big meat eater and I am always interested in new ways to prepare vegetables and salads. After reading about couscous, but not wanting to heat the house up with a tagine, I decided to make this refreshing couscous salad. It is moistened with olive oil so it is a great summer salad to take to a barbecue without the worry of spoilage and uses fresh seasonal fruit (blackberries, apricots, and peaches) along with a little balsamic vinegar to balance and brighten the flavors.

Couscous Salad With Summer Fruit
1 c. tricolored couscous
1-1/4 c. chicken stock
3 cloves garlic, chopped
1 Tbsp. chopped green onion
juice of half a large lemon
3 Tbsp. extra virgin olive oil
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 large apricot, sliced
1 medium peach, peeled and sliced
3/4 c. blackberries
1/4 c. raw diced zucchini
1/2-1 tsp. balsamic vinegar
4-6 basil leaves, chopped

In a 2 quart saucepan bring chicken stock to a boil. Add couscous, stir, cover with lid, and remove from heat. Let sit 5 minutes. Fluff couscous with a fork and pour into a serving bowl. Add garlic, onion, lemon juice, olive oil, salt and pepper. Stir to mix. Add fruit and zucchini. Stir. Add balsamic vinegar and stir again. Garnish with fresh basil. Serves 4-5.

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One Response to Couscous Salad with Summer Fruit

  1. Pingback: Easter Couscous Salad | Judy's Culinaria

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