Prep 5 mins
Cook 10 mins
Delightful mix of flavors from Prevention magazine. Although I submitted the cooking directions for the couscous as given, please check the directions on your particular package. The cooking directions on my box were different so I followed the package instructions, rather than the recipe, for cooking the couscous. The balsamic vinegar does darken the dish, so use white balsamic if you prefer. I have never used it, though, so I am unsure what taste difference there would be.
- 1 1⁄2 cups water (or the amount your package instructs using to cook 1 cup couscous)
- 1 cup whole wheat couscous
- 3 ripe plums, chopped
- 2 scallions, thinly sliced
- 2 ounces aged goat cheese, crumbled
- 1⁄4 cup chopped of fresh mint
- 3 tablespoons honey
- 3 1⁄2 tablespoons balsamic vinegar
- salt and pepper, to taste
- In a medium saucepan, bring water to a boil.
- Add couscous, stir, and turn off heat; cover saucepan and let rest for 10 minutes.
- Fluff couscous with a fork and transfer to a medium bowl.
- Allow to cool, then add plums, scallions, cheese, and mint.
- In a small bowl, whisk honey and vinegar until honey has dissolved; pour over couscous and gently toss.
- Season with salt and pepper to taste.
This is sooo good. I don't really pay attention to the proportions. Sometimes I throw in some greens like arugula. This is definetly a favorite. Good combination of sweet, herby, sour, creamy...I could probably eat this every day. And it is way too fast and easy to make.
Great, easy recipe! I was out of couscous, so I used wild rice and added some of French Tart's Preserved Lemons (209590). It was a delicious combination! Thanks for sharing this!
Oh, man, I died and went to carb heaven. Not a fan of mint so I skipped that and I found the dish sweet enough without the honey. Incredible,Gayla.