Israeli Couscous Summer Pilaf

By Sarah-Lyn

Make sure to use a firm, flavorful cucumber with a minimum of seeds. Hothouse cucumber is a good choice for this if you can’t get a small, firm variety straight from the garden or farm market.

Ingredients

• 1 1/2 cups Israeli couscous
• 1 heaping cup cucumber, quartered and thinly sliced
• 1 large stalk celery, strings removed and diced
• 2 scallions, minced
• 1/4 cup minced fresh dill, or more, to taste
• 10 to 12 basil leaves, thinly sliced, or more, to taste
• 4 medium firm, ripe apricots or 3 medium firm, ripe nectarines, pitted and diced
• 1 heaping cup halved cherry or grape tomatoes (red or 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 to taste
• Mixed baby greens, as needed
• 1/4 cup toasted pine nuts or 1/3 cup toasted slivered almonds

Preparation

Step 1

Bring 5 cups of water to a boil in a medium saucepan. Add the Israeli 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.

In a mixing bowl, combine the couscous with the remaining ingredients except the last two. Toss well to combine.

Line a large serving platter with some greens. Mound 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.