Plum Mint and Couscous salad

If there is a time I feel one ought be outside enjoying the last of the summer it’s when the plums come out.  It’s not that I don’ want to cook  - I just don’t want to be inside on the last autumn days.  I resent missing the last rays of summer and I love planting up the garden with next years Tulips and Hydrangea's at this time of year! So this semi hot salad can be made in minutes, uses plums in a savory way and means we can eat a super lunch and get straight back out in the garden.  There is also very little washing up! If you want to give it a bit more substance a good crumbly feta or strips of Parmesan go well with it too.
Prep time 15 minutes
Cooking time 10 minutes
Serves 4
Freezes no
750g of cooked couscous
6 ripe plums 30g butter
1 lemon
6 tbsp Olive oil
½ tsp sea salt
Black pepper
Vanilla vinegar
Toasted pine nuts
Fresh mint leaves to dress.
1 Slice the plums into quarters, brush with a little olive oil, sprinkle with some sea salt and black pepper and roast I a hot oven for about 10 minutes.  They still need to retain some bite.
2 In the men time prepare about 750 of couscous (cooked weight) according to the instructions on the packet.  AS you add the hot water stir in the butter with a fork to fluff .
3 Mix together the Vanilla Vinegar, juice of a lemon, olive oil and tsp of Dijon mustard.  Mix well and fluff through couscous.
4 Add the baked plums, scatter with toasted Pine nuts and serve dressed with mint leaves.