Nectarine Couscous Salad Food

COUSCOUS SUMMER SALAD

Couscous Summer Salad image

Couscous Summer Salad! Spiced couscous, juicy nectarines, crunchy cucumber, avocado, chickpeas, cherries, sweet corn, and mint. It's sunshine in a bowl!

Provided by Lindsay

Categories Dinner

Time 20m

Number Of Ingredients 16

Ingredients

1 cup couscous (uncooked)
1/2 cup dried cherries
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 cups chicken or veggie broth, warm
salt and pepper
1 can chickpeas, rinsed and drained
2 pieces of fresh sweet corn, kernels cut off the cob
2 nectarines or peaches, diced
1 cucumber, diced
1 avocado, cut into chunks
1/4 red onion, finely diced
1/2 cup pepitas, sunflower seeds, or something crunchy
2 cups arugula or spinach
parsley / mint / basil / any herbs, really
lemon juice, honey, olive oil for dressing

Steps:

Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool.
Toss everything together and season to taste!

Nutrition Facts : Calories 466 calories, Sugar 20 g, Sodium 230.9 mg, Fat 20.3 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 63.3 g, Fiber 8.9 g, Protein 13.1 g, Cholesterol 0 mg

GRILLED NECTARINE SALAD

Grilled Nectarine Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 16m

Yield 4 servings (plus additional dressing)

Number Of Ingredients 10

Ingredients

2 nectarines, halved and pitted
Olive oil, for drizzling
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper
1/2 cup slivered almonds
6 ounces spring mix salad greens
2 ounces Stilton, Gorgonzola or other blue cheese

Steps:

Heat a grill pan over medium-high heat.
Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

NECTARINE ARUGULA SALAD

Nectarine Arugula Salad image

Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. -Christine Laba, Arlington, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 cups fresh arugula or baby spinach
4 cups torn Bibb or Boston lettuce
3 medium nectarines, sliced
2 tablespoons pine nuts, toasted
2 tablespoons crumbled blue cheese
DRESSING:
2 tablespoons raspberry vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
3 tablespoons olive oil

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 86mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges