First quality
stone fruit.
With the most demanding selection criteria.
Colour, size and high productivity.
Perfect to share or to enjoy on your own, this couscous salad will solve you a lot of meals.
30 minutes | 4 people | Light | Vegan
INGREDIENTS
2 tablespoons olive oil
300 g couscous
40 g raw almonds
100 g spinach leaves
3 ripe nectarines, cut into thin wedges 160-180 g Persian feta cheese
For the orange and herb sauce: 3 tablespoons orange juice 3 tablespoons of olive oil 3 tablespoons chopped parsley
PREPARATION
1. In a saucepan, combine ¼ cup of water, oil, salt and heat; as soon as the liquid boils, pour in the couscous.
2. Cook the couscous over low heat for 3 minutes, while stirring. Then remove from the heat and mix the couscous with half of the sauce ingredients in a large salad bowl.
3. Toast the almonds over medium heat and crush them
4. Add the nectarines and spinach leaves to the salad and mix well. Crumble the feta cheese
with your hands and add to the salad. Pour the rest of the dressing over the salad and serve as a warm or cold salad, as you like. This recipe can be prepared in advance and stored in the refrigerator without any problems. If Persian feta cheese is not available, Greek feta cheese can serve althought its texture is firmer.
Route d’alenya
La Prade de Mousseillous
66200 Elne – France
