Whole Wheat Couscous with Plums, Goat Cheese, and Fresh Mint: A Symphony of Summer Flavors

There’s a particular magic that happens when the peak of summer produce meets the humble pantry staple. I remember one sweltering afternoon, rummaging through my refrigerator for something light yet satisfying, when I stumbled upon a carton of whole wheat couscous and a basket of glistening, ruby-red plums. The vibrant hues instantly sparked an idea, a playful dance of sweet and savory that begged to be created. The creamy tang of goat cheese and the invigorating burst of fresh mint were the final notes that turned this impromptu creation into a dish that has since become a cherished summer go-to, a testament to simple ingredients yielding extraordinary results.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes (for couscous)
• Total Time: 25 minutes (plus cooling time for couscous)
• Servings: 6
• Yield: Approximately 6 cups
• Dietary Type: Vegetarian

Ingredients

To create this delightful dish, you’ll need a few key players that come together harmoniously. The beauty of this recipe lies in its simplicity, allowing the quality of each ingredient to shine.

• 1 ½ cups water (or the amount your package instructs using to cook 1 cup couscous)
• 1 cup whole wheat couscous
• 3 ripe plums, chopped
• 2 scallions, thinly sliced
• 2 ounces aged goat cheese, crumbled
• ¼ cup chopped fresh mint
• 3 tablespoons honey
• 3 ½ tablespoons balsamic vinegar
• Salt and pepper, to taste

A Note on Couscous: It’s crucial to follow the specific package instructions for your whole wheat couscous, as water-to-couscous ratios and cooking times can vary slightly between brands. The method described in the instructions is a general guideline, but your package instructions will always be the most accurate.

A Note on Balsamic Vinegar: The original recipe notes that balsamic vinegar can darken the dish. If you prefer a lighter appearance, you might consider using white balsamic vinegar. While I haven’t personally experimented with it in this specific dish, it would likely offer a similar tang with a less intense color.

Equipment Needed

This recipe requires minimal equipment, making it an ideal choice for a quick and easy meal or side dish.

• Medium saucepan with a lid
• Measuring cups and spoons
• Fork
• Medium mixing bowl
• Small bowl
• Whisk

Instructions

The preparation of this dish is straightforward, designed to highlight the fresh flavors of the ingredients with minimal fuss.

1. Prepare the Couscous: In a medium saucepan, bring the water to a boil over medium-high heat. Once the water is at a rolling boil, add the whole wheat couscous. Stir it well to ensure it’s fully submerged and doesn’t clump. Immediately turn off the heat, cover the saucepan with its lid, and let it rest for 10 minutes. This steaming method is key to achieving perfectly fluffy couscous.

2. Fluff and Cool: After 10 minutes, remove the lid. Use a fork to fluff the couscous, gently separating the grains. Transfer the fluffed couscous to a medium bowl. Allow the couscous to cool to room temperature. This step is important to prevent the heat from wilting the fresh herbs and softening the cheese too much.

3. Assemble the Salad: Once the couscous has cooled, add the chopped ripe plums, thinly sliced scallions, crumbled aged goat cheese, and chopped fresh mint to the bowl.

4. Make the Dressing: In a small bowl, whisk together the honey and balsamic vinegar. Continue whisking until the honey has dissolved completely into the vinegar, creating a smooth, emulsified dressing.

5. Dress and Toss: Pour the honey-balsamic dressing over the couscous mixture. Gently toss all the ingredients together, ensuring everything is evenly coated with the dressing. Be careful not to overmix, which can make the plums mushy.

6. Season: Finally, season the dish with salt and pepper to your taste. Taste a small spoonful and adjust seasonings as needed.

Expert Tips & Tricks

• Plum Perfection: Choose ripe but firm plums for the best texture. Overripe plums can become too soft and pulpy, while underripe ones may be too tart.
• Mint Matters: For the freshest mint flavor, chop it just before adding it to the couscous. Bruised mint can lose its vibrancy.
• Cheese Considerations: If you find aged goat cheese a bit too strong, a milder, creamy goat cheese can also be delicious. Ensure it’s crumbled for even distribution.
• Make-Ahead Potential: The couscous can be cooked and cooled a day in advance. Store it in an airtight container in the refrigerator. The dressing can also be made ahead and stored separately. Assemble the dish closer to serving time for optimal freshness, especially for the herbs and plums.
• The “Dry” Couscous Method: Some prefer to make couscous by simply adding hot water or broth to the grain in a bowl, covering, and letting it steam. If your package instructions are for this method, or if you prefer it, feel free to adapt. The key is ensuring the couscous is cooked through and fluffy.

Serving & Storage Suggestions

This Whole Wheat Couscous with Plums, Goat Cheese, and Fresh Mint is incredibly versatile. It shines as a vibrant side dish for grilled chicken, fish, or a hearty lentil stew. It also makes a wonderful light lunch or a sophisticated addition to a brunch spread.

For an elegant presentation, serve the couscous in a beautiful ceramic bowl or individual shallow dishes. Garnish with a few extra sprigs of fresh mint and a drizzle of balsamic glaze, if desired.

Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. While it can be enjoyed cold, I find that letting it come to room temperature for about 30 minutes before serving allows the flavors to meld and the textures to soften slightly. Reheating is generally not recommended, as it can affect the texture of the plums and cheese.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	180 kcal	9%
Total Fat	5 g	6%
Saturated Fat	2 g	10%
Cholesterol	7 mg	2%
Sodium	55 mg	2%
Total Carbohydrate	30 g	11%
Dietary Fiber	3 g	11%
Sugars	18 g	36%
Protein	5 g	10%

Note: Nutritional values are estimates and can vary based on specific ingredient brands and quantities used.

Variations & Substitutions

The beauty of a dish like this is its adaptability. Feel free to experiment and make it your own.

• Fruit Swap: In late summer or early fall, nectarines, peaches, or even berries like raspberries or blueberries could be lovely substitutes for plums.
• Nutty Addition: For an added layer of texture and flavor, consider adding a handful of toasted slivered almonds, pistachios, or walnuts.
• Herb Power: If mint isn’t your favorite, basil or parsley would also work well, offering a different but equally delightful herbaceous note.
• Cheese Alternatives: While goat cheese offers a unique tang, feta cheese would provide a salty contrast, and crumbled blue cheese (for the adventurous) would add a bold flavor profile.
• Grain Options: If you don’t have whole wheat couscous on hand, quinoa or bulgur wheat could be cooked according to their respective package directions and used as a base. Adjust the seasoning as needed to complement these grains.

FAQs

Q: Can I use regular couscous instead of whole wheat?
A: Absolutely! Regular couscous will cook faster and have a slightly different texture and flavor. Follow the package instructions for regular couscous.

Q: How do I prevent the couscous from becoming mushy?
A: The key is to use the correct water-to-couscous ratio as per your package instructions and to let it steam undisturbed for the specified time before fluffing. Avoid over-stirring after it’s cooked.

Q: Can I make this dish ahead of time?
A: Yes, you can cook the couscous and prepare the dressing a day in advance. However, it’s best to add the fresh plums, scallions, cheese, and mint, and toss with the dressing closer to serving time for optimal freshness.

Q: What if I don’t have balsamic vinegar?
A: A good quality red wine vinegar or apple cider vinegar would be suitable substitutes, though they will offer a different flavor profile than balsamic. You may need to adjust the honey to balance the acidity.

Q: Is this dish suitable for a potluck?
A: Yes, this dish travels well and is always a crowd-pleaser. Just be sure to keep it chilled if transporting it for an extended period.

Final Thoughts

This Whole Wheat Couscous with Plums, Goat Cheese, and Fresh Mint is more than just a recipe; it’s an invitation to embrace the vibrant flavors of the season. It’s a dish that speaks of sunshine, late afternoon breezes, and the joy of simple, honest cooking. I encourage you to bring these beautiful ingredients together and savor the delightful interplay of sweet, tart, creamy, and herbaceous notes. Don’t hesitate to share your own variations or your tasting experiences – I always love hearing how a dish evolves in your kitchens! Perhaps you’ll find it pairs wonderfully with a crisp white wine or a refreshing glass of sparkling water infused with cucumber and mint. Enjoy every bite!