Living in Australia means I have access to some of the amazing tropical fruit this country has to offer. Back in Finland I could only dream of the fresh in-season mangoes, papayas or passion fruit and some of the fruit and vegetables I've had here in Australia I had never even heard of before moving here. I still find it exciting when I see ingredients I've never tried or tasted before and it's especially fascinating when they sound something so exotic as "paradise pears". How could I possibly resist anything with such a name?
It turns out these tiny pears make a great salad and pared with kamut couscous it's not only tasty, but also full of right nutrients. I'm in love with different types of couscous. I'm sorry to say this but after spoiling myself with ferro and kamut, I can't even dream of going back to plain old couscous! Seasoned with ground cinnamon, and orange zest and mixed with toasted pecans and organic mission figs, this salad is a clear winner to me. What a perfect start for the week!
Paradise Pear & Kamut Couscous Salad
2 tbsp olive oil
200 g kamut couscous
250 ml boiling water
1 tsp ground cinnamon
pinch of sea salt
zest of one orange
juice of 1/4 orange
9-10 paradise pears, cut in thin wedges
small handful of organic mission figs, quartered
1/2 cup pecans, chopped and toasted
1 tsp ground sumac
fresh mint and orange wedges, to serve
Place the olive oil, kamut couscous, cinnamon and pinch of salt in a bowl and stir. Pour the boiling water on top, cover with cling wrap and leave for three minutes. Then, using a fork, fluff the couscous to separate the grains. Add the orange zest and juice, paradise pears, figs, pecans and sumac. Mix everything to combine and serve with fresh mint and orange wedges.