Ingredients
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1/2 chicken bouillon cube
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1 cup four grain couscous
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1/2 cup pine nuts
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3 nectarines
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6 tbsp olive oil
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3 green onions
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1 lime
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1 tbsp mint
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1 fennel bulb
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1 cup arugula
Steps
1
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.
2
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.
3
Cut the nectarines with a sharp knife around the center. Carefully twist the halves in opposite directions and remove the pit.
4
Cut the flesh into pieces.
5
Heat the grill pan. Brush the nectarine slices with 1 tbsp oil and grill for 3 min. until grill marks appear. Turn halfway.
6
Cut the green onions into thin rings. Zest and juice the lime. Finely chop the mint leaves.
7
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.
8
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.
9
Stir the couscous with a fork. Mix in the dressing, fennel, arugula and half the nectarines.
10
Divide the rest of the nectarines and pine nuts over the couscous. Sprinkle with the remaining mint and fennel tops.
