Melon and Israeli Couscous Salad
This salad was inspired by a local restaurant called Market on Main (M.O.M.). It seemed like an odd combination, but I’m always trying the interesting dishes on menus. The tart fruits – grapes and citrus – really give this dish the punch that makes it great. I can find Israeli couscous at our local health food store and at the grocery store in the specialty foods section.
2 cups Israeli couscous
1 cup diced watermelon
1 cup diced honeydew
1 cup diced cantaloupe
1 cup green grapes, cut in half
1 cup currants
1/4 cup vegetable oil
Juice and zest of 1 lemon
Juice and zest of 1 orange
Juice of 1 lime
1 teaspoon honey
1 tablespoon minced fresh mint
Pinch of salt
Mint leaves and lemon wedges for garnish
Cook the couscous according to the package directions. Drain and rinse with cold water; set aside. While the couscous is cooking, mix the remaining ingredients together in a large bowl. Toss the drained couscous into the fruit, garnish with mint leaves and citrus wedges and serve.
Serves 6-8
Photo Frank M. Chillemi.
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Israeli Cous Cous with Mushroom & Carmelized Onions « Adventures with Kristine
January 31, 2012 at 11:20 pm[…] Israeli cous cous is just like regular cous cous, but much BIGGER! Bigger doesn’t always mean better but in this case, I think it does. Because of the size you can mix around this lovable pasta with just about anything. The first dish this I tried this past summer was actually with watermelon(!) and all kinds of fun ingredients. I found a similar recipe here: Melon and Cous Cous Salad […]