Summer is almost over. Sigh. Here's a light summer salad that's salty, sweet, and perfect for hot days. It's also mayonnaise-free and features one of my favorite pasta products: Israeli couscous. If you can't find Israeli couscous at your local supermarket, you can buy it on the internets.
The recipe calls for prosciutto. You could leave it out, but I don't think it would taste as good without it.
Inspired by this recipe.
1 cantaloupe, cut in cubes or melon balls
1 handful of arugula
1 tablespoons fresh chopped mint
2 tablespoons fresh chopped basil
8 slices prosciutto
1 box Israeli couscous
Juice of 2 limes
Splash of rice vinegar
1 cucumber, seeds removed, chapped in 1/4 inch cubes
Salt to taste
- Cook couscous according to directions.
- Add arugula to couscous, mix, and let couscous cool to room temperature. The arugula will soften.
- Combine cantaloupe, mint, basil, cucumber, lime juice; mix.
- Once couscous is at room temperature, add cantaloupe mixture.
- Twist each slice of prosciutto into four pieces (see photo above).
- Add prosciutto to salad.
- Add a splash rice vinegar and salt to taste.