Couscous Salad with Plums and Smoked Duck

• FAST
• HEALTHY

Ingredients

1. One 10-ounce box instant couscous (about 1 2/3 cups)
2. Kosher salt
3. 1 2/3 cups very hot tap water
4. 1/4 cup plus 2 tablespoons fresh lemon juice
5. 2 1/2 teaspoons ground cumin
6. 1 1/2 teaspoons minced garlic
7. 1 1/2 teaspoons finely grated lemon zest
8. 1/2 cup plus 2 tablespoons extra-virgin olive oil
9. Freshly ground pepper
10. 1 tablespoon finely chopped rosemary
11. 3 ripe purple or red plums, cut into 1/2-inch dice
12. 1/4 pound mesclun (6 cups)
13. 1 large smoked duck breast half (14 ounces), skinned and thinly sliced crosswise

1. In a large bowl, toss the couscous with 1 teaspoon of salt. Stir in the water, cover with foil and let stand until the water is absorbed, about 15 minutes.
2. Meanwhile, in a small bowl, whisk the lemon juice with the cumin, garlic and lemon zest. Gradually whisk in the olive oil and season with salt and pepper.
3. Fluff the couscous with a fork. Add three-fourths of the dressing and the rosemary and let stand for 5 minutes. Stir in the plums.
4. In a large bowl, toss the mesclun with 2 tablespoons of the dressing. Transfer to a large platter. Mound the couscous on the mesclun and top with the sliced duck. Drizzle with the remaining dressing and serve right away.