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Couscous salad with Sharon fruit and grapes

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Ingredients for 2 servings:

  • 120 g couscous
  • 180 ml vegetable stock
  • 1 Sharon
  • 150 g red seedless grapes
  • 1 spring onion(s)
  • 1 tbsp mint leaves, fresh
  • salt and pepper
  • cumin
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 32 minutes

vegan

Bring the vegetable stock to a boil, add it to the couscous, and let it swell for five to ten minutes. Adjust the amount of liquid and the time according to the package instructions. Let it cool, stir in the lemon juice and oil, and season. Peel the Sharon, remove the stems, and cut the flesh into bite-sized pieces. Wash the grapes, remove the stems, and halve them. Trim and wash the spring onions and slice them into fine rings. Tear the mint leaves into smaller pieces. Mix everything with the couscous, let it simmer briefly, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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