The salad can be a side dish to pork or lamb, or you can add chicken to make it a main course.
Every year when the season for stone fruit draws to an end, I am eager to use it in as many dishes as possible. Plums are generally available through most of September and one of my favorite ways to show them off is in an irresistible couscous salad.
It’s delicious as a side dish served with grilled pork or lamb. To make it a meaty entrée, toss in some cubed cooked chicken at the beginning of step number three. The recipe yields about 12 servings, making it perfect for a potluck or party. If you want a smaller amount, reduce the ingredients by half.INGREDIENTS1/2 cup dried currants or golden raisins1/2 cup extra-virgin olive oil1 bunch green onions, trimmed and thinly sliced, including half of dark green stalks4 pitted plums, cut roughly into 1/2-inch pieces1. In large saucepan combine water, oil, cumin, and salt; bring to boil on high heat. Remove from heat and stir in couscous.
2. Prepare the dressing. Combine shallots, vinegar, honey and olive oil; stir vigorously to blend. Stir in mint and garlic salt. Toss dressing with couscous. Add green onions and toss. Taste and adjust seasoning, adding lemon juice and pepper, and additional salt as needed. . 3. Add nuts and plums; toss. Garnish servings with chopped fresh mint, and if desired, a nice sprig of mint.Cooking question? Contact Cathy Thomas at [email protected]
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