Warm Nectarine and Couscous Salad with Falafel
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:
Super Quick
•Family Friendly
•Quick Prep
•Veggie
Allergens:
Hvede
•Milk
•Amandelnoten
•Senf
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
100 grams
Goat's Cheese
2 unit(s)
Cucumber
2 unit(s)
Nectarines
2 unit(s)
Tomato
15 grams
Almonds
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
1 sachet(s)
Honey Mustard Dressing
2 sachet(s)
Paprika
160 grams
Falafel
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2817 kJ
Energy (kcal)673 kcal
Fat26 g
of which saturates10.2 g
Carbohydrate86.1 g
of which sugars30.8 g
Dietary Fiber6.9 g
Protein25.9 g
Salt9 g
Potassium442.1 mg
Calcium54.4 mg
Iron2.1 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
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.
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.
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.
NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.
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.
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