Minty Fruit and Nut Spiced Sugar Kiss Melon Couscous
I love how couscous absorbs the flavor of the liquid it's cooked in. And in this recipe, the tiny bits of pasta slowly soak in the sweet, delicate flavor of a Sugar Kiss Melon. Perfect!
This is a fabulous, light and healthy side dish to serve to vegetarians or vegans. Not to worry, your meat eating guests will love it, too -- and for those folks, it's perfect along side roasted chicken!
Minty Fruit and Nut Spiced Sugar Kiss Melon Couscous Recipe
Serves 4 to 6
Prep Time: 20 minutes
Cooking and Cooling Time: 1 hour, 5 minutes
Total Time: 1 hour, 25 minutes
Active Work Time: 20 minutes
1-3/4 cup Sugar Kiss melon chunks blended to equal 1 cup of melon juice (use a blender or food processor fitted with the blade attachment)
1 cup water
1 tablespoon olive oil
3/4 teaspoon sea salt
1/4 teaspoon cayenne pepper (or desired amount, depending on how much heat you want)
1-1/2 cups dry couscous
1-1/2 cups dried cranberries
1-1/4 cups Sugar Kiss melon, cut inot a small to medium-sized dice
1 cup toasted, sliced almonds
1/2 cup packed mint leaves, washed and dried
Freshly ground black pepper
1. Add the melon juice, water, olive oil, salt and cayenne to a large saucepan, and place it over high heat. Bring to a boil, and then stir in the couscous, cover, turn the heat off, and let it sit for 5 minutes.
2. Fluff the couscous up with a large fork and let it cool to room temperature, at least one hour.
3. Once it's cool, mix in the dried cranberries, the 1-1/4 cup of diced melon, toasted almonds, and mint leaves.
4. Add a sprinkle of freshly ground black pepper on top and serve. (This can be served warm or cold, but I think it's best at room temperature.)
Please note that there are two different listings of melon in the ingredient list -- they are indeed separate.