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Grilled nectarine and couscous salad

Recipe from: 05 August 2015
recipes, salad, fruit

Ingredients 9
Time 00:25
  • 4
    nectarines, halved and stoned
  • 50
    olive oil
  • 250
  • grated zest of one large lemon
  • 15
    freshly squeezed lemon juice
  • 20
    each chopped basil and parsley
  • 150
    feta cheese, crumbled
  • small punnet of blueberries
  • 1
    packet of rocket


Leave the nectarines in halves or cut into wedges, if you prefer. Brush with olive oil and grill on both sides on a hot griddle pan until charred. Set aside to cool. Alternatively, drizzle with a little lemon juice and leave them raw.

Pour boiling water over the couscous, cover and leave to steam for about 15 minutes. Fluff up the couscous with a fork and set aside to cool.

Add the remaining ingredients to the couscous and season to taste with salt and freshly ground black pepper. Toss well to combine.

Serves: 6-8

Text and image:
Ideas magazine

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