200 g green grapes, halved
half a melon
one packet of rocket
200 g Klein River Danbo, cut into cubes
one cup of Israeli Couscous, also called Pearl Couscous (or normal Couscous)
100 g pecan nuts
Bring 1 1/4 cups of water and the Couscous to boil. Turn down the heat and allow to simmer for 10-12 minutes.
The grains will fluff up slightly and will have an “al dente” mouth feel when done cooking.
Half the grapes and scoop little balls from the melon (Tip: use a measuring spoon if you don’t have a melon baller).
Crush the pecan nuts roughly.
Cut the Danbo into cubes.
Toss all the ingredients together and drizzle with balsamic reduction.