Whole Wheat Couscous With Plums, Goat Cheese and Fresh Mint

Total Time
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.

Ingredients Nutrition

  • 1 12 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
  • 14 cup chopped of fresh mint
  • 3 tablespoons honey
  • 3 12 tablespoons balsamic vinegar
  • salt and pepper, to taste


  1. In a medium saucepan, bring water to a boil.
  2. Add couscous, stir, and turn off heat; cover saucepan and let rest for 10 minutes.
  3. Fluff couscous with a fork and transfer to a medium bowl.
  4. Allow to cool, then add plums, scallions, cheese, and mint.
  5. In a small bowl, whisk honey and vinegar until honey has dissolved; pour over couscous and gently toss.
  6. Season with salt and pepper to taste.


Most Helpful

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.

permachickenpox July 21, 2009

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!

Busy Student June 17, 2012

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.

sugarpea September 10, 2005

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