Cook the Book: Melon and Israeli Couscous Salad

Melon and Israeli Couscous Salad

This salad was inspired by a local restaurant called Market on Main (M.O.M.).  It seemed like an odd combination, but I’m always trying the interesting dishes on menus.  The tart fruits – grapes and citrus – really give this dish the punch that makes it great.  I can find Israeli couscous at our local health food store and at the grocery store in the specialty foods section.

2 cups Israeli couscous
1 cup diced watermelon
1 cup diced honeydew
1 cup diced cantaloupe
1 cup green grapes, cut in half
1 cup currants
1/4 cup vegetable oil
Juice and zest of 1 lemon
Juice and zest of 1 orange
Juice of 1 lime
1 teaspoon honey
1 tablespoon minced fresh mint
Pinch of salt
Mint leaves and lemon wedges for garnish

Cook the couscous according to the package directions. Drain and rinse with cold water; set aside.  While the couscous is cooking, mix the remaining ingredients together in a large bowl. Toss the drained couscous into the fruit, garnish with mint leaves and citrus wedges and serve.

Serves 6-8

Photo Frank M. Chillemi.

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