RECIPE: Couscous Salad With Grilled Peaches
 Grilled peaches and shaved pecorino make this couscous salad very glamorous (photo © Stasty). |
Want something more sophisticated and whole grain? A salad that can be used as a side or a first course?
Make a couscous salad. Here’s another delicious end-of-the-summer idea from a very delicious blog, Stasty. Thanks, Vicky! The pecorino cheese and salami strips add an Italian twist. Ingredients white wine vinegar) |
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Preparation 1. COOK the couscous. Shave Pecorino with a vegetable peeler. 2. CUT the peach and apricot into segments and remove the stones. Brush with melted butter. 3. HEAT a grill pan over high heat. Using tongs, place the fruit segments on the pan. Cook for about 2 minutes, then turn and grill the other side. Once the fruit is nicely marked by the grill, remove it with tongs and set aside on a plate. 4. MIX the vinegar and olive oil in a small bowl; add salt and pepper to taste. 5. MIX the the cooked couscous with the finely chopped chives, strips of salami and shaved Pecorino. Pour the dressing over the couscous and mix together with a fork. Place the couscous in a large serving dish and place the grilled stone fruit on top. Serve with a crisp white wine. |
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