Mediterranean Kiwifruit Couscous
A colorful and refreshing salad offering a lovely balance of texture and flavor, both sweet and savory, in every bite.
3/4 cup water
1/2 cup couscous
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil
- In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes.
- Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.
- Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil.
- Salad will keep well refrigerated for one to two days.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of California Kiwifruit Commission; through ARAcontent.