One of my favorite grains to make is couscous. It’s more flavorful than rice on its own, and literally cooks in 5 minutes. I love to mix it up with each season by adding roasted vegetables in the winter time or fresh green peas and burrata with mint in the spring. Now that it’s summer, I capitalize on juicy stone fruit and all that it has to offer. I’ve used plums in this recipe, but peaches, nectarines, or apricots would be equally as delicious.
I love the deep purple color of the plums against the pale couscous, especially when it’s served on a plate next to colorful summer vegetables. Add in the toasted walnuts and it’s not only beautiful to look at, but a flavor bomb.
Serve the couscous alongside your favorite grilled proteins, such as my Mediterranean Grilled Strip Steak, and tons of vibrant sides. Perhaps my Herbed Carrot Salad? Don’t forget to share your photos and tag me @theardentcook on Instagram. I absolutely love seeing what you guys makes! Enjoy!
1 10oz box plain couscous, cooked according to package instructions
3 tbsp olive oil, plus more for finishing
2 TBSP za’atar
2 tsp fresh lemon zest
2 ripe plums, pitted and quartered
½ cup walnuts, pan toasted and chopped
Salt and fresh cracked pepper, to taste
- Cook couscous according to package instructions. Fluff with a fork once cooked.
- In a dry medium skillet, toast the walnuts over medium heat, swirling them around the pan constantly, until fragrant and lightly browned, about 5 minutes. Transfer to a cutting board and coarsely chop the walnuts.
- To a large mixing bowl with the cooked couscous, add the olive oil, za’atar, lemon zest, salt, and pepper.
- Transfer to a serving bowl and arrange the plums over the top. Top with the walnuts and a swirl of olive oil. Enjoy!