Nectarine-Couscous Salad with Blueberry-Balsamic Vinaigrette
Serves 6 / 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.
Vinaigrette
1 cup fresh blueberries (about 6 ounces), coarsely chopped
1/3 cup balsamic vinegar
1/4 cup honey
2 tablespoons walnut oil
1-2 serrano peppers, minced (about 1-1/2 teaspoons)
1/2 teaspoon freshly grated orange peel
1 cup uncooked couscous
1 1/2 cups very hot tap water
1/4 teaspoon salt
1/2 cup chopped green onions
4 cups sliced nectarines (about 4 medium nectarines)
2 teaspoons fresh lime juice
6 ounces mixed baby greens
1. In a small bowl, whisk all vinaigrette ingredients together and set aside.
2. 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.
3. 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.