Couscous salad with grilled nectarines

Name: couscous salad with grilled nectarines
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: garden herbal bouillon; 260 ml boiling water; 200 g four grain couscous; 30 g salad pine nuts; 3 nectarine crops; 6 el traditional olive oil; 3 bunch onion; 1 lime cleaned up; 15 g fresh fresh mint; 1 fennel bulb; 40 g arugula

Vegetarian couscous salad with grilled nectarines, mint, fennel, rocket and spring onions.

Ingredients

Kitchen Stuff

1 grill pan

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! .