Couscous and Grape Salad

By Shaindy Ausch

1½ cups whole wheat Israeli couscous
Pinch salt
Splash olive oil
11/4 cups boiling water
11/4 cups green seedless grapes, some whole and some halved
11/4 cups red seedless grapes, some whole and some halved
11/2 teaspoons brown sugar
1½ teaspoons honey diluted with ¼ teaspoon boiling water
1/2 teaspoon vinegar
Pinch black pepper
1/2 tablespoon oregano
1 teaspoon dried rosemary
1 garlic clove, crushed

  1. Preheat the oven to 450ºF.
  2. In a medium glass or metal bowl, combine couscous with salt and olive oil. Pour boiling water over couscous. Stir and cover bowl tightly with plastic wrap. Set aside for 15 minutes. Remove plastic wrap, separate the grains with a fork, and let cool.
  3. Meanwhile, in a large baking pan, combine grapes, brown sugar, and honey mixture. Sprinkle with vinegar and black pepper. Bake for 10 minutes. Let cool.
  4. Toss couscous with grapes and pan juices. Add herbs and garlic and very gently combine. Taste and add salt and olive oil, if needed.


Yield: serves 6

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