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Couscous Salad with Grilled Nectarines

Try grilling nectarines outdoors for a juicy charred flavor profile. If you aren’t using the grill, a grill pan works just as well.

Serves 4
Ready in 50 mins
Prep time 20 mins
Cooking time 30 mins
551 calories per serving


> 1/2 chicken bouillon cube
> 1 cup four grain couscous
> 1/2 cup pine nuts
> 3 nectarines
> 6 tbsp olive oil
> 3 green onions
> 1 lime
> 1 tbsp mint
> 1 fennel bulb
> 1 cup arugula


Dissolve the stock cube in 1 cup boiling water. Put the couscous in a bowl, pour in the broth and stir well. Cover and let stand 4 min.
Meanwhile, heat a frying pan without oil or butter and toast the pine nuts for 3 min. on medium heat until golden brown. 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 pit.
Cut the flesh into pieces.
Heat the grill pan. Brush the nectarine slices with 1 tbsp oil and grill for 3 min. until grill marks appear. Turn halfway.
Cut the green onions into thin rings. Zest and juice the lime. Finely chop the mint leaves.
Make a dressing with the remaining oil, green onion, lime zest and juice, and 2/3 of the mint. Season with salt (in moderation) and pepper.
Cut away the green stem and a small slice from the bottom of the fennel bulb. Reserve the stem for later. Cut the fennel into slices.
Stir the couscous with a fork. Mix in the dressing, fennel, arugula and half the nectarines.
Divide the rest of the nectarines and pine nuts over the couscous. Sprinkle with the remaining mint and fennel tops.

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