Warm Nectarine and Couscous Salad with Falafel
with goat's cheese and honey mustard dressing- Wheat
- Milk
- Almonds
- Mustard
- Soya
- May contain traces of allergens
- Sesame
- Cereals containing gluten
- Peanut
- Mustard
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.
Ingredients
100 grams
Couscous
(Contains: Soya, May contain traces of allergens, Wheat)
100 grams
Goat's Cheese
(Contains: Milk)
2 unit(s)
Cucumber
2 unit(s)
Nectarines
2 unit(s)
Tomato
15 grams
Almonds
(Contains: Sesame, Cereals containing gluten, Peanut, May contain traces of allergens, Almonds)
1 sachet(s)
Vegetable Stock
1 unit(s)
Shallot
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
2 sachet(s)
Paprika
(Contains: Mustard)
160 grams
Falafel
(Contains: Soya, Cereals containing gluten, Mustard, May contain traces of allergens)
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 almonds, stirring regularly, until lightly toasted, 3-4 mins.
- Remove from the pan and set aside.
TIP: Watch them closely—they can burn easily.
- 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.
- 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.
- 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.
