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 (boned and skinned) 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.

Couscous with Plums and Fresh Mint

Yield: About 13 cups, amounts can be halved if desired

INGREDIENTS

4 1/2 cups water

1/4 cup extra-virgin olive oil

1 teaspoon ground cumin

2 teaspoons salt

2 (10-ounce) packages couscous (3 1/3 cups uncooked)

1/2 cup dried currants or golden raisins

1/2 cup chopped dried apricots

4 small shallots, or 2 large shallots, minced (about 4 tablespoons)

1/2 cup rice vinegar

1/3 cup honey

1/2 cup extra-virgin olive oil

3 tablespoons chopped fresh mint

Garlic salt, to taste

1 bunch green onions, trimmed and thinly sliced, including half of dark green stalks

Lemon juice to taste (juice of 1 to 2 lemons)

Freshly ground black pepper to taste

1 cup shelled pistachios (salted or unsalted)

4 pitted plums, cut roughly into 1/2-inch pieces

Garnish: Chopped fresh mint and sprigs of fresh mint for garnish if desired

DIRECTIONS

1. In large saucepan combine water, oil, cumin, and salt; bring to boil on high heat.  Remove from heat and stir in couscous. Cover and let stand 5 minutes. Add raisins and apricots. Fluff with fork.

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. (Amount of lemon juice will vary depending on tartness of the plums).

3. Add nuts and plums; toss. Garnish servings with chopped fresh mint, and if desired, a nice sprig of mint.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.99)

Cooking question? Contact Cathy Thomas at [email protected]

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