Whole Wheat Couscous Salad with Persimmon, Grapes, and Pine Nuts
Whole Wheat Couscous Salad with Persimmon, Grapes, and Pine Nuts is a perfect fall salad if you’re lucky enough to get some tasty Fuyu Persimmons! Use Salad Recipes to find more interesting salads like this one!
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 Whole Wheat Couscous Salad with Persimmon, Grapes, and Pine Nuts. 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 Fuyus or eaten them, please chime in with a comment about how to describe the flavor and how you’ve used them in recipes.
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.
I used the Whole Wheat Couscous that I featured as one of Kalyn’s Kitchen Picks. 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. If you need a gluten-free option, I would make this with quinoa. After five minutes the stock is absorbed, and you fluff it up and let it cool. What could be easier? 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.
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. 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. 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.
Then mix the seasoned couscous into the persimmon-grape mixture and use a large spoon to gently combine. 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. 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. Serve at room temperature.
More Fuyu Persimmon Recipes To Try:
Fuyu Persimmon Sauce from Rookie Cookery (like applesauce, only made with persimmons!)
Fruity Lentil Salad with Persimmons, Apples, and Avocado from Kalyn’s Kitchen
Persimmon, Parsley, and Olive Salad from Herbivoracious
Low-Sugar, Whole Wheat, and Oatmeal Spice Cake with Fuyu Persimmons from Kalyn’s Kitchen
Coppa-Wrapped Persimmon from Hedonia
Winter Fruit Salad with Persimmons, Pears, and Grapes from Kalyn’s Kitchen
Sunchoke Salad with Persimmons from Hunter Gardener Angeler Cook
Whole Wheat Couscous Salad with Persimmon, Grapes, Mint, and Pine Nuts
Whole Wheat Couscous Salad with Persimmon, Grapes, and Pine Nuts is a perfect fall salad!
- 3/4 cup whole wheat couscous (1/2 box of the brand I had, could use quinoa for a gluten-free version)
- 1 cup chicken stock (or vegetarian stock)
- 2 tsp. olive oil + 1 T olive oil for dressing
- 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, mostly green parts
- 1/3 cup finely chopped mint (or use parsley or cilantro)
- 1 T fresh lemon juice
- 1 tsp. lemon zest (optional, but recommended)
- pinch of ground cumin (could use cinnamon or Sumac instead if you prefer those flavors)
- salt to taste for seasoning couscous
- 1/3 cup toasted pine nuts (or use chopped pecans or slivered almonds)
- Put chicken stock into a small pan with a tight fitting lid, add 2 tsp. olive oil, and bring to a boil. When it boils, stir in couscous, cover pan and let sit 5-10 minutes. When time is up, remove lid and fluff couscous with a fork and let it cool. (Follow package directions if you’re substituting quinoa.)
- While couscous cooks and cools, prep other ingredients. Slice persimmons in half from top to bottom, then peel and chop into 1/2 inch pieces. Wash and dry grapes if needed, then slice into slices about 1/2 inch thick. Thinly slice green onions, and wash and dry mint and finely chop.
- 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.
- Whisk together the 1T olive oil, lemon juice, lemon zest, and pinch of ground cumin. Pour the dressing over the cooled couscous and stir to distribute, then taste the couscous and see if you want to season with salt.
- Add couscous to the persimmon-grape mixture in bowl and gently combine.
- 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. Serve at room temperature.
Recipe inspired by lots of Googling and persimmons from Andrea of Rookie Cookery that came in the mail!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Whole Wheat Couscous Salad with Persimmon is acceptable for the 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.
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