Kalyn's Kitchen

Couscous Salad with Persimmon and Grapes

Couscous Salad with Persimmon and Grapes is a perfect fall salad; make this NOW if you get some tasty persimmons! 

PIN Couscous Salad with Persimmon and Grapes to try it later!

Whole Wheat Couscous Salad with Persimmon, Grapes, Mint, and Pine Nuts found on KalynsKitchen.com

Have you ever cooked with Fuyu persimmons? I’d never even tasted them until a few days ago when a huge box of persimmons arrived in the mail! They were from Andrea of Rookie Cookery, who had offered to send me some when I confessed on Twitter that I hadn’t ever eaten them. Thanks Andrea!

I really like the subtle, not too sweet flavor of Fuyu persimmons in this Couscous Salad with Persimmon and Grapes. When a friend asked me to describe the flavor I said it was something like a cross between mango and apple. If you’ve cooked with Fuyu Persimmons or eaten them, please chime in with a comment about how to describe the flavor and how you’ve used them in recipes.


Whole Wheat Couscous Salad with Persimmon, Grapes, Mint, and Pine Nuts found on KalynsKitchen.com

What do Persimmons Look Like?

Here are the two Fuyu persimmons I used in the salad. Some people compare their looks to tomatoes, and they do look kind of similar, but persimmons are much firmer and the skin is thicker. Most sources say to peel the skin, which is what I did. I wanted a recipe that would really let the persimmon flavor be the main attraction, and I loved this salad.

What is Couscous?

Couscous is not a grain, it’s actually tiny little pieces of pasta. You add it to boiling water or stock and it’s ready in five minutes. Read More about Couscous if you’re not familiar with it.

Whole Wheat Couscous Salad with Persimmon, Grapes, Mint, and Pine Nuts found on KalynsKitchen.com

How to Make Couscous Salad with Persimmon and Grapes:

(Scroll down for complete recipe with nutritional information.)

  1. I used the Whole Wheat Couscous (affiliate link) for this. If you need a gluten-free option, I would make this with quinoa.
  2. After five minutes the vegetable stock is absorbed, and you fluff it up and let it cool.
  3. While the couscous is cooking in the hot stock, prep the other ingredients. I peeled and diced the persimmons, and cut the grapes into slices, and I was aiming for fairly small pieces that were about the same size.
  4. I had mint in my garden, but if you don’t have any you could use parsley or cilantro in this salad. Use mostly the green parts of the green onions for this, and cut them fairly thin.
  5. When all the ingredients are chopped, mix the diced persimmon, sliced grapes, sliced green onions, and chopped mint in a bowl that’s big enough to hold the couscous also.
  6. I whisked together the olive oil, lemon juice, lemon zest, and pinch of cumin and then just mixed it into the couscous right in the pan, saving the need to dirty another dish! You could taste the couscous and see if you want to add any salt.
  7. Then mix the seasoned couscous into the persimmon-grape mixture and use a large spoon to gently combine.
  8. Heat a pan and toast the pine nuts for 1-2 minutes, and don’t walk away while you’re doing this because they burn really quickly.
  9. As soon as you see a few nuts getting some color on them, turn off the heat and add the pine nuts to the salad.
  10. Serve at room temperature and DEVOUR.

Whole Wheat Couscous Salad with Persimmon, Grapes, Mint, and Pine Nuts found on KalynsKitchen.com

More Fuyu Persimmon Recipes To Try:

Fuyu Persimmon Sauce from Rookie Cookery (like applesauce, made with persimmons!)
Fruity Lentil Salad with Persimmons, Apples, and Avocado from Kalyn’s Kitchen
Red Leaf, Goat Cheese, and Fuyu Persimmon Salad ~ Food in Jars
Oatmeal Spice Cake with Fuyu Persimmons from Kalyn’s Kitchen
Daikon, Carrot, Persimmon, and Pomegranata Sunomono ~ La Fuji Mama
Persimmons Salad with Pears and Grapes from Kalyn’s Kitchen

Whole Wheat Couscous Salad with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts found on KalynsKitchen.com

Couscous Salad with Persimmon and Grapes

Yield 4 servings
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Couscous Salad with Persimmon and Grapes is a perfect fall salad idea if you're lucky enough to end up with some persimmons!

Ingredients

  • 3/4 cup whole wheat couscous (see notes)
  • 1 cup vegetarian broth or stock (see notes)
  • 2 tsp. olive oil + 1 T olive oil
  • 2 Fuyu persimmons, peeled and diced into pieces about 1/2 inch square
  • 1 cup purple seedless grapes, washed and sliced into round pieces
  • 1/3 cup sliced green onion
  • 1/3 cup finely chopped mint (see notes)
  • 1 T fresh lemon juice
  • 1 tsp. lemon zest (optional, but recommended)
  • pinch of ground cumin
  • salt to taste for seasoning couscous
  • 1/3 cup toasted pine nuts (see notes)

Instructions

  1. Put vegetable stock into a small pan with a tight fitting lid, add 2 tsp. olive oil, and bring to a boil.
  2. When it boils, stir in couscous, cover pan and let sit 5-10 minutes.
  3. When time is up, remove lid and fluff couscous with a fork and let it cool. (Follow package directions if you’re substituting quinoa.)
  4. While couscous cooks and cools, prep other ingredients.
  5. Slice persimmons in half from top to bottom, then peel and chop into 1/2 inch pieces.
  6. Wash and dry grapes if needed, then slice into slices about 1/2 inch thick.
  7. Thinly slice green onions, and wash and dry mint and finely chop.
  8. Combine the diced persimmon, sliced grapes, sliced green onions, and chopped mint in a bowl that’s big enough to hold the rest of the ingredients.
  9. Whisk together the 1T olive oil, lemon juice, lemon zest, and pinch of ground cumin.
  10. Pour the dressing over the cooled couscous and stir to distribute, then taste the couscous and see if you want to season with salt.
  11. Add couscous to the persimmon-grape mixture in bowl and gently combine.
  12. Put pine nuts into a dry pan, heat for 1-2 minutes, just until you are barely starting to see some color on a few of the pine nuts, add to salad and combine again.
  13. Serve at room temperature.

Notes

I used Whole Wheat Couscous (affiliate link) but you could make this with quinoa for a gluten-free version. Vegetable stock from a can is fine for this recipe. If you don't have mint, use parsley or cilantro. Use another type of nuts like chopped pecans or slivered almonds if you don't have pine nuts.

Recipe inspired by lots of Googling and persimmons from Andrea of Rookie Cookery that came in the mail!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 424Total Fat: 14gSaturated Fat: 1.6gTrans Fat: 0gUnsaturated Fat: 11.2gCholesterol: 1.8mgSodium: 342mgCarbohydrates: 69gFiber: 6gSugar: 30gProtein: 7.9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Couscous Salad with Persimmon and Grapes is acceptable for the original South Beach Diet, but with two kinds of fruit and the couscous, this is probably best for phase 3 or an occasional treat for phase 2 if you’re on South Beach. This would be too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Salad Recipes to find more interesting salads like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Couscous Salad with Persimmon and Grapes

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    41 Comments on “Couscous Salad with Persimmon and Grapes”

  1. Thanks Kalyn