Couscous-fruit Recipe

Toast and hydrate

Place a large heatproof bowl. Add 4 cups dry couscous and 1.5 tsp kosher salt. Heat 4.5 cups water or vegetable broth to a rolling boil. Pour the boiling liquid and 4 tbs olive oil over the couscous, stir once to combine, cover tightly with a lid or plastic wrap and let sit undisturbed for 8–10 minutes until liquid is absorbed.

Fluff couscous with a fork to break up grains and let cool to room temperature on a baking sheet spread in an even layer (this speeds cooling and prevents clumping). Set aside while preparing fruit and dressing.

Prepare all fruit: dice cucumber, halve grapes, quarter hulled strawberries, dice mango, chop dried apricots. Place fruits in a large mixing bowl along with toasted slivered almonds, 1/2 cup sliced mint, and 1/4 cup chiffonaded basil (if using). Toss gently to combine.

If serving to a large office group, keep softer fruits (strawberries, mango) chilled separately and add to couscous shortly before service to prevent mushiness. Reserve 1/4 cup almonds and 2 tbs mint for final garnish.

In a jar or small bowl, combine 1 cup fresh orange juice, 2 tbs lemon juice, 3 tbs honey (or agave), 3 tbs olive oil, 1/2 tsp ground cumin (optional), 1/2 tsp black pepper and 1/2 tsp salt. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust sweetness or acidity as needed.

Add the cooled, fluffed couscous to the bowl with the prepared fruit and mix-ins. Pour the citrus-honey dressing over the couscous-fruit mixture—start with about 3/4 of the dressing, toss gently, and add more if needed to coat evenly without making soggy.

Fold the mixture gently until fruit and couscous are evenly distributed. Adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired.

Transfer the couscous-fruit to serving hotel pans or large serving bowls suitable for an office group. Sprinkle reserved almonds, the remaining mint, lemon zest, orange zest, and pomegranate arils on top for color and texture.

For best results when catering: keep the finished salad chilled (4–6°C / 39–43°F) and hold for up to 6 hours. If making more than 8 servings, keep dressing separate and toss within 30–45 minutes of service to maintain freshness.