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Marie Spackman
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Oven-Roasted Summer Fruit on Couscous

"The value of those wild fruits is not in the mere possession or eating of them,
but in the sight and enjoyment of them."
~ Henry David Thoreau

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Fruit 7 of 12
George Brookshaw
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Friday, November 10, 2006

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Oven-Roasted Summer Fruit on Couscous
Summer Fruit: A Country Garden Cookbook
by Edon Waycott, 1995, CollinsPublishersSanFrancisco

“Couscous is a grain which takes less than 10 minutes to prepare. Paired with roasted fruits basted with an Asian-flavored sauce, it makes a fine vegetarian entrée for a warm summer night. Lightly steamed snow peas and water chestnuts would make a fine accompaniment.”

1/4 cup sesame seeds
2 tablespoons soy sauce
4 tablespoons honey
1 tablespoon firmly packed light or dark brown sugar
2 tablespoons safflower oil [we replace 1 tablespoon oil with sesame oil]
1 tablespoon rice wine vinegar
2 tablespoons minced fresh ginger
2 cloves garlic, minced
2 nectarines
1 peach
3 plums
4 apricots
4 firm figs

Couscous:
One 14 1/2-ounce can chicken or vegetable broth
3 tablespoons rice wine vinegar
Water, as needed
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon currants
1 1/2 cups couscous
1/4 cup finely chopped Italian parsley [or cilantro]

In a small dry sauté pan, toast the sesame seeds, shaking constantly, until golden brown, approximately for 3 to 5 minutes. Remove from the pan and set aside.
In a small bowl, stir together the soy sauce, honey, brown sugar, oil, vinegar, ginger and garlic.
Preheat the broiler and place a rack directly under the heat source. Place a roasting rack on a rimmed baking sheet lined with foil. Quarter and pit the nectarines and the peach. Pit the plums and halve them, or if they are large, quarter them. Halve and pit the apricots and halve the figs. Dip the fruit pieces into the basting sauce and lay them cut side up on the roasting rack.
Broil for 3 minutes, brush with sauce, then broil 3 to 4 minutes more, until the fruit is just singed and lightly glazed. Remove from the oven and cover with foil to keep warm.
Pour the broth and vinegar into a 1-quart measuring cup. Add water until you have 2 1/4 cups liquid. Pour into a medium-size saucepan and add the salt, butter, and currants. Bring to a boil and stir in the couscous. Cover the pan and remove from the heat. Allow the couscous to stand for 5 to 7 minutes, then fluff with a fork.
To serve, mound the couscous in the center of a large platter and surround it with the fruit. Drizzle with the remaining basting sauce and garnish with the sesame seeds and parsley. Serves 4 or 5.

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