1 1/2 cups Israeli couscous (see Note for gluten-free variation)
1 heaping cup cucumber, quartered and thinly sliced
1 large stalk celery, strings removed and diced
2 scallions, minced
1/4 cup minced fresh dill, or more, to taste
10 to 12 basil leaves, thinly sliced, or more, to taste
4 medium firm, ripe apricots or 3 medium ripe nectarines,
pitted and diced
1 heaping cup halved cherry or grape tomatoes
(red or yellow, or a combination)
1 medium firm, ripe avocado, peeled and diced
3 tablespoons extra-virgin olive oil (or less if you’d like a lower fat dish)
2 to 3 tablespoons lemon juice, or more, to taste
Salt and freshly ground pepper to taste
Mixed baby greens, as needed
1/4 cup toasted pine nuts or 1/3 cup toasted slivered almonds