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Produce is starting to change at the farmers market and this is a perfect salad to showcase some of my fall favorites like persimmons and pomegranates. I topped it with Cypress Grove goat cheese but it would be equally delicious without the dairy. Enjoy!
A basic recipe for cooking couscous is 1 cup couscous to 1 1/2 cups water. Bring the water to a boil in a small pot and then add the couscous. Stir with a fork, turn off the heat, and cover. Cook for 5 minutes, and then fluff with a fork. It will make more than 2 cups so make sure you measure out the couscous for the salad.
Place the persimmon, pomegranate, herbs, pinenuts, radish, lemon juice, and lemon zest in a mixing bowl.
Add the couscous, a good glug of olive oil, a splash of sherry vinegar, a pinch of sea salt and some black pepper. Stir to combine. Taste. Continue adding the above ingredients until the salad is seasoned to your liking.
Serves 2 as an entree