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Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Suggested Pairing

A silky-textured and fruity Pinot Noir will point up both the succulent smoked duck and the juicy plums in this couscous salad. Try one from Oregon's Willamette Valley.

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