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Israeli Couscous and Fruit Salad, version 1

This is a great light salad that even picky eaters will enjoy. Have the kids help to prep the dish.
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Ingredients
  

  • 1.5 cup Israeli Couscous
  • 1 tablespoon butter
  • 1 tablespoon tablespoons EVOO for couscous 1for the dressing plus 1 to 2for cooking the onion
  • 2 pinch pinches salt for the couscous 1for the dressing, 2 pinches for the onion plus additional for salting the cucumber
  • 1.25 cup hot water
  • 1 pouch Trader Joe’s Savory Chicken Broth optional
  • 1 mini seedless cucumber
  • 23 red grapes
  • 13 grape tomatoes
  • 1 avocado
  • 1 Gala apple
  • 1 medium onion
  • 1 small garlic clove peeled and finely grated, optional
  • 3 tablespoon red wine vinegar
  • Ground mustard

Instructions
 

  • Wash all the fruits and set aside.
  • Add the chicken broth to the hot water and mix well. Set aside.
  • To cook the couscous: add the butter and the oil to a pot and heat, at medium heat, until the butter melts.
  • Once the butter has melted, add the couscous and stir frequently until most of the couscous has turned a golden brown.
  • Add the water broth mixture to the couscous and cover the pot with a lid then lower the heat to low and allow to cook for about 10, occasionally stirring. The couscous should be al dente.
  • Meanwhile make the dressing by combing garlic, 1 tablespoon EVOO, red wine vinegar, pinch of salt and 3 shakes of the ground mustard.
  • Mix well then set aside.
  • Once the couscous has cooked, add 1 to 2 tablespoons of the dressing. Mix well and set aside.
  • Chop the onion into small cubes and cook on medium low heat until translucent. Only salt once the onion has softened.
  • Once the onion has finished cooking, add to the salad bowl and set aside.
  • Slice the cucumber into slices about 1/4 inch wide.
  • Place face up on a plate or parchment paper and sprinkle liberally with salt. Set aside for about 10 minutes.
  • After the 10 minutes, gently wipe the surface with paper towels to remove the salt and all the water that has accumulated.
  • Cut the dried cucumber, tomatoes, grapes into fours and add to salad bowl.
  • Peel and cut the avocado and apple into small chunks and add to the salad bowl. Add about 2 tablespoons of the dressing and gently toss all the fruit making sure to coat the avocado and apple.
  • Add the couscous and gently mix well.
  • This is great as a full vegan meal or as a side.

Notes

Feel free to play around with the veggies and fruits used.  I used what I knew my 6 year olds would like. I put fresh garlic as optional only because it can taste spicy.  You could add the garlic and then strain it before adding it to the salad.  I like it because it gives it that finally finishing flavor profile.