Couscous with plumcots (or plums) and mint

This salad is delicious on its own or as a side dish with grilled pork or lamb. The recipe yields about 12servings, making it suitable for a potluck or party. If you want a smaller amount, reduce the ingredients by half.

Yield: about 13 cups, amounts can be halved if desired INGREDIENTS

4 ⁄ cups water

⁄ cup extra-virgin olive oil

1 teaspoon ground cumin

2 teaspoons salt

2 (10-ounce) packages couscous (3 ⁄ cups uncooked) ⁄ cup dried currants or golden raisins

⁄ cup chopped, dried apricots

Dressing:

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

⁄ cup rice vinegar

⁄ cup honey

⁄ 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 1-2lemons) Freshly ground black pepper to taste

1 cup shelled pistachios (salted or unsalted) 4pitted plumcots or red-fleshed plums, cut roughly into ⁄ -inch pieces

Garnish: chopped fresh mint and sprigs of fresh mint

PROCEDURE

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 5minutes. 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 plumcots or plums.)

3. Add nuts and plumcots (or 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)