Spring is upon us and summer is quickly approaching (at least in this hemisphere). Invitations to barbecues, graduation parties, bridal showers and picnics are already finding their way into the mailbox.
Fruit plates are nice contributions to gatherings but it’s always fun to bring something a little more unique. What I initially thought to be an odd combination of food and flavors, ended up having great taste and texture. Why didn’t I ever think of a Couscous Fruit Salad. The fruit and pasta complement each other nicely and the crunch of the sliced almonds add the perfect finishing touch.
This dish is different and will stand out like a shining star in a sea of buffet salads.
If you invite me to your house this summer, this is what I’m bringing.
Here’s what you will need: Couscous, shallot, sliced almonds, orange juice, olive oil, cider vinegar, blackberries, blueberries, strawberries, orange, salt and pepper.
Prepare couscous according to package directions, toast 2 Tablespoons sliced almonds, rinse and slice 2 cups of sweet summer fruit.
Combine 2 Tablespoons each olive oil and orange juice, 1 Tablespoon cider vinegar, 2 teaspoons minced shallot and salt and pepper to taste with the couscous.
Right before serving add 2 cups of ripe fruit and 2 Tablespoons toasted sliced almonds to the couscous, toss gently.
I used blueberries, blackberries, strawberries and segments of orange. Raspberries and sliced grapes would be good too.
The fruit should be sweet, if it’s not, you could always add a Tablespoon of sugar to sweeten it up. However, do this right before serving when you add the fruit.
Serve at room temperature or chill the couscous a bit. Either way it’s a treat.
Couscous Fruit Salad
Adapted from Eating Well
2 cups couscous, cooked
2 Tablespoons olive oil
2 Tablespoons orange juice
1 Tablespoon cider vinegar
2 teaspoons minced shallot
2 cups ripe summer fruit
2 Tablespoons sliced almonds, toasted
Salt and pepper to taste
Prepare couscous according to package directions, toast 2 Tablespoons sliced almonds, rinse and slice 2 cups of sweet summer fruit.
Combine 2 Tablespoons each olive oil and orange juice, 1 Tablespoon cider vinegar, 2 teaspoons minced shallot and salt and pepper to taste with the couscous.
Right before serving add 2 cups of ripe fruit and 2 Tablespoons toasted sliced almonds to the couscous, toss gently. I used blueberries, blackberries, strawberries and segments of orange. Raspberries and sliced grapes would be good too. The fruit should be sweet, if it’s not, you could always add a Tablespoon of sugar to sweeten it up. However, do this right before serving when you add the fruit.
Serve at room temperature or chill the couscous a bit.