Couscous salad with grilled nectarines – Savory

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor while cottage cheese is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

Dissolve the chicken stock cube in 1 cup of boiling water.

Put the couscous in a bowl and pour in the broth, then stir well.

Cover the bowl and let the couscous stand for about 4 minutes.

Meanwhile, heat a frying pan without oil or butter and toast the pine nuts for 3 minutes on medium heat until golden brown, then allow to cool on a plate.

Cut the nectarines with a sharp knife around the center, carefully twist the halves in opposite directions, and remove the pits.

Cut the flesh of the nectarines into pieces.

Heat a grill pan and brush the nectarine slices with 1 tablespoon of olive oil.

Grill the nectarines for 3 minutes until grill marks appear, turning halfway through.

Cut the green onions into thin rings.

Zest and juice the lime.

Chop the mint leaves.

Make a dressing with the remaining olive oil, green onion, lime zest, lime juice, and 2/3 of the mint, seasoning with salt and pepper.

Cut away the green stem and a small slice from the bottom of the fennel bulb, reserving the stem for later.

Cut the fennel into slices.

Stir the couscous with a fork and mix in the dressing, fennel, arugula, and half of the grilled nectarines.

Divide the rest of the nectarines and toasted pine nuts over the couscous, then sprinkle with the remaining mint and fennel tops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens