Summertime Couscous Pilaf
Adapted from Vegan Holiday Kitchen (Sterling) by Nava Atlas, inspiration and role model for so many–including Food Siren!--and creator of the groundbreaking, innovative Vegetariana, a glowing beacon for vegetarians at a time when our meat-free diets were still an anomaly; also, her artist’s eye brought inspiring visuals to accompany the recipes and a painterly approach to composing dishes–their colors, forms and textures–and her food-loving vibes sparked those familiar thrills of DIY meal-making: gathering ingredients, preparing the food and sharing, eating with others.
This summertime couscous pilaf is a case in point with its bright mix of red, orange, green against the cooled, pearled couscous.
An exception to Food Siren’s firm belief that substituting is fine, in this instance, alas, nothing else will do except the pearled, or Israeli, couscous. Trust us! Plus, it cooks very quickly.
These little roly-poly plump beads of pasta are precisely what’s needed to enhance the splashy hues and perkiness of grape tomatoes, apricots, avocados and cucumbers. A refreshing counterpoint to grilled foods–with its lush stone fruit and creamy avocado–it’s a lovely dish, simple to put together–three steps!--and easy to make in a big batch. An ideal crowd-pleaser for bringing to a picnic, potluck or BBQ–everyone loves it!
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Summertime Couscous Pilaf
8-10 Servings
1 ½ cups Israeli or pearled couscous
1 heaping cup of cucumber, seeded, quartered and thinly sliced
1 large stalk celery, diced
2 scallions, minced
¼ cup minced fresh dill
10 to 12 basil leaves, thinly sliced, or more, to taste
4 ripe apricots or 3 ripe nectarines, medium firm, pitted and diced
1 heaping cup halved cherry or grape tomatoes (red, yellow, or a combination)
1 medium-firm, ripe avocado, peeled and diced
3 tablespoons extra-virgin olive oil (or less if you’d like a lower-fat dish)
2 to 3 tablespoons lemon juice, or more, to taste
Salt and freshly ground pepper
Mixed baby greens, as needed
¼ cup toasted pine nuts or ⅓ cup toasted slivered almonds.
1. Bring 5 cups of water to a boil in a medium saucepan. Add couscous and cook at a rapid simmer for about 8 minutes or until al dente. Drain and rinse with cool water until the couscous is at room temperature.
2. In a mixing bowl, combine the couscous with remaining ingredients except the greens and nuts. Toss well but gently to combine.
3. Line a large serving platter with some greens, arrange the salad over them, letting some of the greens show along the edge. Sprinkle the top with the toasted nuts. Serve at once or cover loosely with plastic wrap and refrigerate until needed.
Can be made gluten-free by replacing couscous with quinoa (use 1 cup raw quinoa) or soy-free. Can be made nut-free by omitting nuts.
The quintessentially perfect tea to accompany a summer afternoon is the delightful and aromatic Lemon Balm (Melissa officianalis) from that large, extended family of mint.