Couscous Salad with Goat's Cheese and Nectarine
in a honey mustard dressing
The quantities provided above are averages only.
Ingredients
100 grams
Couscous
(Contains: Wheat May be present: Soya)
100 grams
Goat's Cheese
(Contains: Milk)
2 unit(s)
Cucumber
2 unit(s)
Nectarines
2 unit(s)
Tomato
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
2 sachet(s)
Paprika
(Contains: Mustard)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Cooking Steps
Place a pan over medium heat (no oil). Once hot, dry-fry the flaked almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Boil 200ml water (4P: 500ml | 6P: 600ml) in a pot with a tight-fitting lid.
When boiling, remove from the heat, stir in the stock and couscous and cover the pot. Leave aside for 8-10 mins or until ready to serve.
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 for 2-3 mins on each side or until caramelized and charred.
Meanwhile, roughly chop the shallot, tomato and cucumber.
Toss the couscous with the cucumber, shallot, tomatotoes, paprika, honey mustard dressing and one-third of the goat's cheese. Season to taste with salt and pepper. Divide in bowls and serve topped with toasted almonds and crumble over the remaining goat's cheese. Arrange the charred nectarines over the salad.
