Sweet nectarines combine with a tangy and nutty dressing and healthy couscous in this tasty, light-on-your-feet salad. Try different combinations of superfresh summertime greens, such as frisée, curly endive, and baby spinach leaves.
Nectarine-Couscous Salad with Blueberry-Balsamic Vinaigrette
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Ingredients
- 1 cup uncooked couscous
- 1 1/2 cups very hot tap water
- 1/4 teaspoon salt
- 1/2 cup chopped green onions
- 4 cups (about 4 medium nectarines) sliced nectarines
- 2 teaspoons fresh lime juice
- 6 ounces mixed baby greens
VINAIGRETTE
- 1 cup about 6 ounces fresh blueberries coarsely chopped
- 1/3 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons walnut oil
- 1-2 (about 1-1/2 teaspoons) serrano peppers minced
- 1/2 teaspoon freshly grated orange peel
Instructions
- In a small bowl, whisk all vinaigrette ingredients together and set aside.
- Combine couscous, hot water, and salt in a casserole dish or bowl with a tight-fitting lid. Cover and let stand for 5–10 minutes. Stir in green onions and fluff couscous lightly with a fork.
- In a medium bowl, gently toss sliced nectarines with lime juice. Arrange greens on serving plates and top with couscous–green onion mixture and nectarines. Drizzle lightly with vinaigrette and serve.
