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Warm Nectarine and Couscous Salad
Warm Nectarine and Couscous Salad

Warm Nectarine and Couscous Salad

with goat's cheese and honey mustard dressing

Creamy goat's cheese pairs oh so well with the juicy sweetness of stone fruits such as nectarine. A satiating element comes in the form of couscous while toasted almonds add crunch and a subtle smokiness.

Tags:
Family Friendly
•Veggie
•Quick Prep
•Super Quick
•Calorie Smart
Allergens:
Hvede
•Milk
•Amandelnoten
•Senf

The quantities provided above are averages only.

Total10 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Couscous

(Contains: Hvede May be present: Soja)

100 grams

Goat's Cheese

(Contains: Milk)

2 unit(s)

Cucumber

2 unit(s)

Nectarines

2 unit(s)

Tomato

15 grams

Almonds

(Contains: Amandelnoten May be present: Sesamsamen, Glutenhaltiges Getreide, Erdnüsse)

1 sachet(s)

Vegetable Stock

1 unit(s)

Shallot

1 sachet(s)

Honey Mustard Dressing

(Contains: Senf)

2 sachet(s)

Paprika

(Contains: Senf)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2308 kJ
Energy (kcal)552 kcal
Fat22.8 g
of which saturates9.8 g
Carbohydrate70 g
of which sugars27.7 g
Dietary Fiber2.2 g
Protein20.6 g
Salt8.1 g
Potassium442.1 mg
Calcium36.4 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking Steps

Toast the Almonds
1
  • Place a pan over medium heat (no oil).
  • Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
  • Remove from the pan and set aside. 

TIP: Watch them closely—they can burn easily.

Cook the Couscous
2
  • Pour the couscous and stock into a bowl.
  • Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
  • Cover with a plate or cling film. Leave aside for 10 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Char the Nectarines
3
  • Halve and pit the nectarines, then thinly slice into wedges.
  • Once the almonds are toasted, return the pan to a high heat with a drizzle of oil.
  • Add the nectarines and fry until caramelised and charred, 2-3 mins each side. 
  • Meanwhile, roughly tomato. Trim and roughly chop the cucumber.
  • Halve, peel and roughly chop the shallot.
Assemble and Serve
4
  • Toss the couscous with the cucumber, shallot, tomatoes, paprika, honey mustard dressing and one-third of the goat's cheese
  • Season to taste with salt and pepper.
  • Divide between bowls and serve topped with toasted almonds and crumble over the remaining goat's cheese.
  • Arrange the charred nectarines on top of each salad.