Name: Couscous-Romaine Salad with Warm Peaches, Almonds, Feta & Dill
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 cup almonds; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ English cucumbers; 1 small bunch fresh dill; 3 cloves garlic; 3 lemons; 6 peaches; 3 heads romaine lettuce; 1 ½ cups whole wheat couscous; black pepper; brown sugar; crushed red pepper; Dijon mustard; extra virgin olive oil; salt

Couscous-Romaine Salad with Warm Peaches, Almonds, Feta & DillCouscous-Romaine Salad with Warm Peaches, Almonds, Feta & Dill — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 cup almonds

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ English cucumbers

1 small bunch fresh dill

3 cloves garlic

3 lemons

6 peaches

3 heads romaine lettuce

1 ½ cups whole wheat couscous

black pepper

brown sugar

crushed red pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

In a medium saucepan, bring water and salt to a boil over high heat. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a large bowl.

Peel and mince garlic. Add to the bowl with the lemon juice along with oil, Dijon, sugar, and spices; whisk to combine the dressing.

Trim and small dice cucumbers. Add to the bowl with the dressing.

Halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl.

Shave dill leaves off the stems; discard stems and mince the leaves. Add half to the bowl and set the salad aside. (Reserve remaining dill for serving.)

When the couscous is done, transfer to a large baking sheet pan. Spread out in an even layer and let cool slightly.

Quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Slice each quarter into ½-inch thick wedges.

Preheat a large skillet over medium heat.

While the skillet heats up, roughly chop almonds.

Once the skillet is hot, add oil and swirl to coat the bottom. Add peaches, almonds, sugar, salt, and pepper; cook, stirring occasionally, until peaches are golden brown and fork-tender, 4-5 minutes. Remove from heat.

Add cooled couscous to the bowl with the salad and gently toss to combine.

To serve, divide salad between plates or bowls; top with warm peaches, almonds, feta, and reserved dill. Enjoy!

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