Summer is just about over. Before it ends, I made this salad for my client with late harvest bounty. I found this recipe in the Fayetteville Observer and made a few changes. I substitute regular couscous with Israeli couscous. If you do use regular couscous, heat 1 cup water and bring it to a boil. Once water comes to a rolling boil, add couscous and let water come up to boil again. Cover pot and turn off heat. Let sit for 5-6 minutes and fluff couscous with a fork. This salad is a meal by itself. Very refreshing. Enjoy!

Summer Couscous Salad

3 cups water
1 cup Israeli couscous
2 tablespoon vegetable oil
1 cup onion, chopped
1 cup carrots, sliced
1 cup zucchini, diced into 1/2-inch pieces
1 cup red bell pepper, diced into 1/2-inch pieces
2 teaspoon minced garlic
1/4 cup raisins
1/2 cup chickpeas
2 cups tomatoes, diced into 1/2-inch pieces
1/4 cup mint, coarsely chopped

1/3 cup orange juice
2 tablespoon olive oil
1/2 teaspoon ground cinnamon
Salt and pepper to taste


Bring water to boil. Add couscous. Cook 10-12 minutes until couscous is soft and drain.

Heat skillet and add 2 tablespoon vegetable oil. Next add onions, carrots, zucchini and bell pepper and sauté for about 5 minutes or until vegetables are just soft.

Mix orange juice, olive oil, and cinnamon in bowl. Add cooked couscous and vegetable mixture. Toss well. Add salt and pepper to taste. Add raisins and chickpeas. Sprinkle tomatoes and mint over couscous salad.