Filter
Reset
Sort ByRelevance
Katrina Sherman Opgenorth
Couscous salad with grilled nectarines
Vegetarian couscous salad with grilled nectarines, mint, fennel, rocket and spring onions.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the broth tablet roast in the boiling water. Put the couscous in a bowl, pour in the stock and stir well. Leave covered for 4 minutes.
-
In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min. Let cool on a plate.
-
Cut the nectarines in half with a sharp knife. Loosen the halves carefully in the opposite direction and remove the wick.
-
Cut the flesh into segments.
-
Heat the grill pan. Brush the segments of nectarine with the oil and grill them for 3 minutes until nice grill stripes appear. Turn halfway.
-
Cut the spring onion into thin rings. Grate the green skin of the lime and squeeze out the fruit. Slice the mint leaves.
-
Make a dressing with the oil, spring onion, lemon zest and juice and 2/3 of the mint. Season with pepper and salt.
-
Cut the stems and a small piece of the underside of the fennel bulb. Keep the green if it is. Halve the fennel and cut into wafer-thin slices.
-
Stir the couscous with a fork. Mix in the dressing, fennel, arugula and half of the nectarines.
-
Divide the rest of the nectarines and pine nuts over it. Sprinkle with the rest of the fresh mint and the fennel green. Yummy! .
Blogs that might be interesting
-
55 minMain dishsweet potato, fresh jalapeño pepper, Castello creamy blue 70 cheese, bread-crumbs, spellpita, cucumber, watercress, mild yogurt, dried chives,vegetarian sweet potato burger
-
30 minMain dishcrumbly potato, sweet potato, jazz apple, onion, unsalted butter, smoked bacon, mustard,sweet lightning with apple and bacon
-
25 minMain dishpotatoes in the shell, unsalted butter, beef steak the boeuf, chilled broken green bean, cucumber, vinegar, water, garlic chives, creme fraiche,potatoes in the skin with steak, the boeuf and green beans
-
70 minMain dishguinea fowl, salted butter, truffle mushroom tapenade, garlic, dried tarragon, chestnut mushrooms,guinea fowl stuffed with truffle butter
Nutrition
400Calories
Sodium2% DV40mg
Fat31% DV20g
Protein20% DV10g
Carbs14% DV41g
Fiber32% DV8g
Loved it