You'll feel inspired at the farmers market with the recipe for this couscous salad in tow. Grilled peaches and limes, plus a subtly sweet dressing, bring pizazz. —Emily King, Fayetteville, Arkansas
Ingredients
- 1/2 cup uncooked couscous
- 1 medium lime
- 2 medium firm ripe peaches, halved and pitted
- 1 teaspoon plus 1/4 cup canola oil, divided
- 1 English cucumber, halved and sliced
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 1 tablespoon agave nectar
- 2 teaspoons white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Prepare couscous according to package directions; fluff. Transfer to a large bowl; let cool. Meanwhile, finely grate enough zest from lime to measure 1-1/2 teaspoons; set aside for dressing. Slice lime in half. Brush peach and lime halves with 1 teaspoon oil. Grill peaches, covered, over medium heat until tender, 3-4 minutes on each side. Remove to a cutting board. Grill lime halves just until tender, about 1 minute.
- When cool enough to handle, chop peaches and add to couscous. Stir in cucumber, tomatoes and red onion. Squeeze juice from lime into a small bowl. Add agave, vinegar, salt, pepper, reserved lime zest and remaining 1/4 cup oil. Whisk until blended. Pour over salad; toss to coat.
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